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