August 2, 2015 by dgarnett2013
Lightly Pickled carrots: Joanna Weinberg – Best of Summer Supper Club
- 500g carrots, peeled and cut into matchsticks
- 1.5 tsp salt
- 150ml rice vinegar
- 5 tbsp caster sugar
- juice 2 limes
- to serve: black sesame seeds
Put the carrots into a colander and sprinkle with salt, leave for 30 mins.
Put vinegar, sugar and 150ml water into a saucepan and heat to boiling, stirring a little to help the sugar dissolve. Add the lime juice. Set aside to cool completely.
Rinse the carrots in water, then dry them well. Put into a bowl. Pour the cooled vinegar mixture over the vegetables and mix well. Leave to stand for 1 hour.
Keep in fridge, covered with the liquid. Strain out to use and scatter with black sesame seeds.
Eaten at Lipyeate