Robin Gill’s Carrot and Caraway Pickle
Makes about 1kg (2¼ lbs)
40g (1½ oz) caraway seeds 1kg mixed heritage
Carrots 200ml (7fl oz) cider
Vinegar 200ml (7fl oz) water
200g (7oz) caster sugar From Larder by Robin Gill (Absolute Press)
Toast the caraway seeds in a dry pan until they smell aromatic. Set aside. Peel the carrots, then slice into thin rounds on a mandolin. Combine the vinegar, water, sugar and caraway seeds in a suitable-sized pot. Bring to the boil, then add the carrot slices and remove from the heat immediately. Decant into a sterilised 2-litre jar and seal.
The pickle can be stored for 1 year in a cool, dark place. Once opened, keep in the fridge for up to 3 months.