Jordan Bourke’s carrot, apple and ginger pickle
Put the following in a pot: 300ml applecider vinegar/rice vinegar, 300ml water, 180ml clear honey, 1 tsp salt, 4 bay leaves, 4 juniper berries.
Bring to the boil then simmer for five minutes. Leave the liquid to cool.
Fill a 750ml sterilised jar with sliced carrot, apple and ginger.
Add the cold liquid to 1cm below the lid and seal.
store the pickle somewhere cool and dark. After three weeks, eat it with salad or bread.