Pickled Carrots with Black Cardamom

Make this using Sarson’s Distilled Pickling Vinegar.


  • 500g washed & peeled carrots, roughly cubed
  • 300g distilled malt pickling vinegar
  • 50g caster sugar
  • 50g water
  • 6 black cardamom pods
  • 2tsp coriander seeds
  • Sea salt


  1. Place the carrots in a plastic bowl and toss with enough sea salt to lightly cover all the cubes. Leave for at least 1 hour.
  2. In the meantime place all the other ingredients in a saucepan and bring to the boil. Immediately remove from the heat and allow to cool to room temperature.
  3. Once cool, drain off the excess liquid that has accumulated in the bottom of the carrot bowl. Place the carrots in a sterilized Kilner jar and cover with the room-temperature vinegar solution. Seal, and leave for 48 hours before serving.

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