Pickled rainbow carrots

• 1 T olive oil
• 400 g Woolworths rainbow carrots, cleaned, skin and tops on
• 2 cloves garlic, sliced
• 1 x 1 cm piece fresh ginger, peeled and finely sliced
• 1 red chilli, seeded and finely sliced
• 1 T sugar
• 2 T rice vinegar
• 2 t fish sauce
• 4 T sherry vinegar

1. Heat the olive oil in a frying pan. Gently fry the carrots for about 3–4 minutes. Add the garlic, ginger and chilli and soften for 2 minutes.

2. Remove the carrots from the heat, sprinkle over the sugar and pour over the remaining ingredients. Transfer to an airtight container and chill overnight.

Cook’s note: The pickle will keep for up to 2 weeks in the fridge.

Find more carrot recipes here.

Photographs: Jan Ras 
Production: Abigail Donnelly
Food Assistant: Lerato Motau