Pickled Carrots

Got some leftover carrots stored in your fridge? Put them to use and turn them into a tangy treat. Recipe courtesy of Karen HB.

Ingredients and Method


  • 300g Carrots
  • 50g Fresh Ginger
  • 2 tsp Salt
  • 600ml Apple Cider Vinegar
  • 150g Granulated Sugar
  • 1 tbsp Black Pepper
  • 1 tbsp Coriander Seeds


  1. Peel and trim the carrots and slice into fine ribbons with a potato peeler.
  2. Thinly slice the ginger and add 1/2 tsp of salt to it, mix well. In a separate bowl, add the remaining salt to the carrots and mix well. Leave both to stand for 30 minutes.
  3. Squeeze out excess liquid from the carrots and ginger then pack into sterilised Kilner® jars.
  4. Gently warm the remaining ingredients until sugar is dissolved and pour over the ginger and carrots. Leave for at least 24 hours and eat within a few weeks.