Our favourite way to capture the sweetness of baby carrots to use all year round.
500g baby carrots
300mL dry cider
200g cider vinegar
50g caster sugar
1 star anise
A pickling liquid is something that must be tasted; the spices can change to one’s preference.
Put all ingredients except the carrots and tarragon into a pot and bring to a simmer. Meanwhile, peel the sweet, new season baby carrots and split into quarters, lengthways.
Sample the pickling liquid and adjust the spice and seasoning to suit your taste. Add the carrots and simmer for two minutes or so before adding the tarragon. Put into hot, sterilised jars. Store in a cool place.
Serve as a nibble or add sweetness and crunch to salads.