Carrot Quickles

Preparation time: 20 mins
Cooking time: 1 hour
Serves: 4 bottles

INGREDIENTS

• 1kg mixed baby carrots, peeled and sliced
• 6 eschalots, finely sliced
• 8 bay leaves
• 2 tsp toasted fennel seeds, cracked
• 1L apple cider vinegar
• 500ml double-strength white wine vinegar
• 12 allspice berries
• 12 juniper berries
• 100g caster sugar
• 2 Tbsp fine salt

METHOD

1 Combine the carrots, eschalots, bay leaves and fennel seeds, then place into sterilised jars. Combine the vinegars, sugar and salt in a medium saucepan and simmer for 20 minutes. Strain, then pour over the carrot mixture and fit the lids.

2 Place the bottles in a pot of boiling water and simmer for 45 minutes, ensuring the water covers the bottles completely. Remove from the water and allow to cool, then refrigerate.