Pickled Carrot
A quick, sharp pickled carrot spiked with star anise and coriander root - keep a jar in the fridge and add crunch to everything.
Serves: Makes 2 cups
Prep time: 15 minutes
Cook time: 5 minutes
INGREDIENTS
4 carrots, peeled and julienned
2 tbsp fine salt
110g caster sugar
500ml white vinegar
2 coriander roots, split
2 star anise
METHOD
Toss the carrot in the salt and allow to sit for 10 minutes.
Meanwhile, bring the sugar, vinegar, coriander root and star anise to a simmer until the sugar has dissolved. Turn off the heat and allow to cool a little.
Rinse the salt off the carrot and place in a large jar. Pour in the warm pickling liquid and leave to pickle for at least an hour before eating.
Store in the fridge for up to a week. Fills a 500ml jar.
HINTS
Salting the carrot first draws out excess water so it stays crisp and takes on the pickle rather than going soft.
Keep a jar going in the fridge at all times - it lifts noodle salads, sandwiches and rice bowls in seconds.
The star anise and coriander root are what set this apart from a plain pickle, so don't skip them.
NUTRITION (per recipe total, makes 2 cups - guide only):
Energy: 2100 kJ (500 cal)
Protein: 4 g
Fat: 1 g
Saturated fat: 0 g
Carbohydrate: 120 g
Sugars: 115 g
Sodium: 4800 mg
This nutrition information is a guide only and may vary depending on brands, exact quantities, and ingredient substitutions used.