Spicy Pickled Carrots, Tartine Style

View fullsize

12 Long Thin Carrots, peeled, preferably with greens still attatched

300g Water

235g White Wine Vinegar

1/4 White Onion, roughly chopped

2 Garlic Cloves, germs removed.

1 TBSP Black Peppercorns

1 TBSP Red Pepper Flakes

1 TBSP Salt

1. Combine all ingredients other than the carrots in a medium sized saucepan and bring to a boil. Take off the heat and leave aside to cool.

2. Place your prepared carrots into a sterilised pickling vessel.

3. Pour over the pickling liquor and leave for a week.

---