Carrot-and-jalapeño pickle
8 
Easy
20 minutes 
10 minutesMake this carrot-and-jalapeño pickle once and enjoy it on everything for weeks to come. Pickles are the perfect way to use up stray vegetables as well as pantry staples. Here, you could use brown spirit vinegar for the brine, but any similar vinegar – or a mix of whatever you have – will also do. Let the vegetables sit in the pickling brine to really allow the flavours to mingle.
Ingredients
Method
- 2 cups brown spirit vinegar (or any similar vinegar)
- 150 g light brown sugar
- 2 T mustard seeds
- 3 bay leaves
- 3 garlic cloves, sliced
- ¾ cup water
- 5 carrots, peeled and thinly sliced
- 3 jalapeños, thinly sliced
- 3 shallots, thinly sliced
Method
Ingredients
1. Place the vinegar, sugar, mustard seeds, bay leaves, garlic and water in a saucepan. Bring to a gentle simmer over a medium heat and cook just until the sugar has dissolved.
2. Place the vegetables in a storage jar or a container with an airtight lid.
3. Pour the hot pickling liquid over the vegetables and allow to cool completely. Seal and store in the fridge. The flavour intensifies the longer the veggies are in the pickling liquid.
Videographer: Romy Wilson
Photographer: Shavan Rahim
Food Assistant: Bianca Jones
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