From Tom's Table To Ours
Pickled Carrots with Cardamom and Orange
It really is that time of year when your start to go into hibernation mode and think about storing food for the winter but, you don't have to spend hours stirring and weeks waiting to get your hands on some proper pickles. A quick vegetable pickle like this one from Tom Kerridge's book 'Tom's Table', takes only few minutes to prepare and is good to munch within a few short days.
Start my curing your carrots and shallots with a mixture of sugar and salt. Set aside to do its thing and get on with your pickling liquor, a mix of water, cider vinegar and aromatics (cardamom, black peppercorns, star anise, orange peel and lime leaf - we used peel). While this heats up and the sugar melts, rinse and shake dry your veg before placing back in a heat-proof bowl and pouring over your, now boiling, pickling liquor.
Cover, leave to cool, then transfer into sterilised jars or a Tupperware container. These deliciously crunchy pickles are great with a range of meats and fish and keep for a couple of weeks in the fridge.