Recipe: Vietnamese carrot pickle

Recently I have been thinking forward to Christmas leftovers and how to get the best out of them for Boxing Day and I came across this recipe for Vietnamese carrot pickle which I think would be perfect for spicing up a next day dinner. Check it out for yourself

Ingredients

• 2 large peeled carrots, sliced into thin strips
• 1 peeled mooli, sliced into thin strips
• 3 red chillies, thinly sliced
• 600ml Sarson’s pickling speciality blend

Method

1. The first step is to sterilise your jars. There are two ways to do this, either use a dishwasher or place the jar in a pan and cover with water, boil for 10 minutes. Do the same with the rubber seal but with simmering water not boiling as this will damage the rubber.
2. Place your prepared carrot, mooli and chilli into the jars.
3. Pour 600ml of Sarson’s Pickling Speciality Blend (made with White Wine Vinegar, Sugar, Water, Salt, Spices, Coriander Seeds, Black Peppercorns, Pink Peppercorns), over the vegetables.
4. Close the lid and leave for 2-3 hours before eating.
5. The Vietnamese carrot pickle will last up to 1 month in the fridge.