Pickled Carrots & Spring Onions

Pickled Carrots & Spring Onions

Ingredients
  • 2 cups apple cider vinegar
  • 2 cups water
  • 1/2 cup white wine
  • 3 tablespoon salt
  • 2 tablespoon sugar
  • 1 bay leaf
  • 1 dried chili pod broken in half
  • 1 lb carrots, cut 1/4" thick on the diagonal
  • 2 spring onions, sliced 1/4" thick into rounds

How to Make
  • Bring the vinegar, water, wine, sugar, salt, bay leaf and chili pod to the boil.
  • Turn down and simmer for 5 minutes to dissolve the sugar and salt, also the chili and bay leaf flavors will release.
  • Add the onions into the simmering liquid and cook for a couple minutes, you want the onions to still have a little crunch but not taste raw.
  • Fish out the onions and lay them to cool on a tray.
  • Add the carrots and simmer them until they still have a crunch but do not taste raw- maybe 4 minutes.
  • Fish out the carrots and lay them on the tray with the onions to cool.
  • Cool the liquid separately in a bowl.
  • When everything is room temperature, combine the liquid with the vegetables to store in the fridge.

These pickles are best the next day and will last for 2 weeks covered in the fridge.
Recipe Courtesy: Melissa Reitz
Back to blog