Carrot Quickles

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.