Nigella Lawson's Quick-Pickeled Carrots

By catgirl

This quick pickling recipe can be applied to any vegetable. Carrots, beets, peppers – it’s up to you. It takes only two hours, and you never end up making too much.

Ingredients

• 2 large carrots (or other vegetable of choice), peeled
• 3/4 cup apple cider vinegar or white wine vinegar
• 3/4 cup cold water
• 2 tbsp honey
• 2 tsp sea salt flakes or kosher salt
• 2 bay leaves
• 1 tsp mustard seeds
• 1 tsp fennel seeds
• 4 cardamom pods
• 1 jar with vinegar-proof lid

Preparation

Step 1

Peel carrots (or other vegetable of choice) and cut them into matchsticks. Put them into a nonmetallic bowl or large measuring cup.

Combine vinegar, water, honey, salt, bay leaves, mustard, and fennel seeds in a saucepan. Crush or crack the cardamom pods and put them in too.

Bring to a boil, then take the pan off the heat and stir to make sure the salt is dissolved.

Pour the liquid over the carrots and leave for about 1 hour to reach room temperature, then refrigerate for another hour before eating.