Pickled vegetables are delicious. I’m just putting that out there straight away. Okay I am a massive vinegar fan so I may be a little biased but I don’t think I’ll ever change my opinion of that.
Last night I went to an event hosted by Sarson’s to learn the secrets to perfect pickling. I made a delicious Vietnamese carrot pickle which is sitting proudly in my kitchen, pickling away. This should be ready in about 9 more days, so I’m looking forward to having that with my lunches and dinners. Even I draw the line at breakfast pickle.
Makes a 1 litre jar
2 large carrots (weight about 300g)
1 mooli, also known as a daikon (weight about 350g)
3 mild chillies
600ml Sarson’s pickling speciality blend
Start by sterilising your jar.
Remove the lid and rubber seal from your jar.
Put the jar in a pan and cover with water.
Bring to the boil and then continue to boil for 10 minutes.
Place lid and/or seal in a small pan.
Again, cover with water and simmer at 82 degrees for 10 minutes. Don’t let it boil as this will ruin the seal.
You can then turn off the heat and cover the saucepans until you need the jar, seal and lid.
Whilst, these are sterilising, peel the carrots and mooli and slice into thin strips.
Slice the chillies at an angle.
Whilst you are peeling and chopping, you can add your pickling vinegar to a pan and warm through.
Once the jar is sterilised, remove it from the oven and layer the vegetables in it.
Ladle the vinegar over, add the seal to the jar and close.
Your Vietnamese carrot pickle will be ready in approximately 10 days and will last for up to 1 month in the fridge after opening.
Sarson’s pickling vinegar is available now at Sainsburys for £2.29 a jar.
This pickle will go really well with a ploughman’s lunch or an oriental salad. I hope you enjoy it. I can’t wait to open my jar. Although I did have a sneak preview at the Sarson’s pickling event as we tried the pickles before we cooked them. Here’s some pictures from the event.
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