Pickled Carrot

SERVES 4

PREP TIME 15mins 

DIFFICULTY Easy

INGREDIENTS

4 carrots, peeled and julienned
2 tablespoons fine salt
1⁄2 cup (110 g) caster (superfine) sugar
2 cups (500 ml) white vinegar
2 coriander (cilantro) 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 bit.

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 you eat it. Store in the fridge for up to a week. Fills a 500 ml (17 fl oz) jar. 

Makes 2 cups