This method can be used for most veggies (except leafy greens). This method works for pickles you’ll eat in a few days – it’s not suitable for long term pickling.
- About 3 medium or 2 large carrots
- 250ml white wine vinegar (plain white vinegar is OK too)
- 125g sugar
- 5 peppercorns (black, white, Szechuan – you choose)
- 3 cloves
- 1 star anise
- 50g salt
Make the pickle liquid – put all ingredients in a big pot over high heat until it starts to simmer gently. Don’t let it boil.
While the liquid is heating, thinly slice the veg and put in a bowl, jar or takeaway container. Leave room for pickling liquid.
When the liquid is simmering, turn off the heat, then add 1 litre of cold water.
Add enough liquid to cover the vegetables and let sit for at least 30 minutes. Eat within 3 days. The veg will soften a little over time.
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