GLUTEN-FREE PICKLED DUTCH CARROTS
It’s hard to resist a carrot stick – so colourful, nutritious and easy. We’ve added to the appeal by pickling long Dutch carrots to enhance their flavour. Kept in the fridge, you’ll find yourself readily snacking on them, popping them into picnic hampers and adding to salads.
Caren
PICKLED DUTCH CARROTS
2 bunches long Dutch carrots, about 16 carrots
300 ml white vinegar
200 gm sugar
2 teaspoons salt
1 slice lemon
Ground black pepper
Cut off most of the carrot tops leaving 2-3cm of the green stalks. Trim the ends and peel the carrots. Cut thick carrots in half lengthwise.
Place the vinegar, sugar and salt in a saucepan and bring to the boil. Set aside for a few minutes.
Place the carrots in a glass container and cover with the pickling liquid. Add the lemon slice.
Cover and refrigerate for up to 12 hours. Drain the carrots, pat dry and place in a serving dish. Grind over some black pepper.
TIP:
A little of the pickling liquid can be used to dress other salads or vegetables such as coleslaw.