Robin Gill’s Car­rot and Car­away Pickle

Irish Examiner - Weekend - - Food -

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.

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