Here is another quick Carrot Pickle, quite different to the last Quick Carrot Pickle which had dark Asian flavours. This one is bright and fresh with a touch of sweetness, and the tartness that only cider vinegar can provide. I hope that you enjoy it.
This pickle is lovely with a bowl of steamed rice drizzled with the marinade juices.
Quick Carrot Pickle
2 medium carrots, peeled
40g caster sugar
120ml apple cider vinegar (use Braggs Apple Cider Vinegar if you can)
0.5 tsp chilli flakes (optional)
Put the marinade ingredients in a small saucepan on a high heat, boil for a minute or two, stirring, until the sugar dissolves, then tip into a bowl.
Julienne the carrots or coarsely grate them, and add to the marinade. Toss and leave for half an hour before serving.