These crunchy pickles are great on their own and also work well as crudités for dips such as hummus, or with fresh goat’s curd.
Ingredients
Pickled carrots
Method
Main
1.For pickled carrots, bring vinegar, sugar, honey and a pinch of salt to a simmer in a saucepan, stirring to dissolve sugar. Place carrots in a large bowl, add pickling mixture and stand, tossing occasionally, until cooled, then refrigerate and toss occasionally until lightly pickled (2 hours).
2.Drain carrots, reserving a little liquid, and serve with breakfast radishes and a little pickling liquid.
