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    Honey & jalapeño pickled baby rainbow topped carrots

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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


    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


    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.

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