Lightly Pickled carrots

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August 2, 2015 by dgarnett2013

Lightly Pickled carrots: Joanna Weinberg – Best of Summer Supper Club

pickledcarrots

  • 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

lipyeate3 lipyeate2 lipyeate1

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