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Honey & jalapeño pickled baby rainbow topped carrots

Preparation time: 10 minutes + pickling
Cooking time: 5 minutes
Total time: 15 minutes + pickling

Serves: 6

Ingredients

2 x 150g packs No.1 Baby Rainbow Topped Carrots, scrubbed clean
1 fresh jalapeño chilli, sliced into 2mm-thick rings
2 cloves garlic, peeled
No.1 Spelt & Rye Sourdough (or sourdough crackers), to serve
Extra virgin olive oil, to serve
Houmous, to serve

For the pickling brine
2 tsp sea salt flakes
½ tsp whole black peppercorns
2 fresh bay leaves
200ml white wine vinegar
1 tbsp clear honey

Method

1. Place 200ml water and the pickling brine ingredients in a medium saucepan and bring to the boil.

2. Trim the base of the carrots, if necessary, so they are the same height as your jar. Add the carrots to the brine, return to the boil and boil for 3 minutes.

3. Pack the carrots into a sterilised 500ml jar (some upside down to enable a tight fit). Add the chilli, garlic and pickling spices to the jar and top up with the pickling liquid, making sure the carrots are fully submerged. Put the lid on tightly, then allow to cool completely before putting in the fridge.

4. Refrigerate for at least 24 hours before using. This will keep in the fridge for 1 month. Once open, use within 3 days. Serve the pickles with houmous and sourdough drizzled with olive oil or crackers. You can slice the carrots in half lengthways before serving, if liked.