Orange blossom carrots

Orange blossom carrots

By
From
Pickled
Makes
1 × 500 ml jar

Rose water and orange blossom water are awesome and can bring a huge amount of beautiful flavour to very simple things. Just remember to add tiny amounts as too much can easily leave a soapy taste.

Ingredients

Quantity Ingredient
120ml rice wine vinegar
120ml cider vinegar
100g granulated sugar
1 teaspoon sea salt
few drops orange blossom water
large handful carrots, rinsed, peeled and halved lengthways, (approx. 6 carrots)

Method

  1. Combine the vinegars, sugar, salt and 120 ml of water in a large pan and bring to the boil. Whisk over a medium to high heat until all the sugar has dissolved. Add the orange blossom water.
  2. Put the carrots into a clean jar and cover with the hot vinegar liquid.
  3. Put the lid on, let cool to room temperature and refrigerate. The pickles will be ready to eat in 3 days and keep for up to 1 week.

Note

  • To make Rose Radishes, follow the exact quantities and method as the recipe above but replace the carrots with 1 bunch of radishes (approx. 20 radishes) and the orange blossom water with a few drops of rose water.
Tags:
pickles
kimchi
fermenting
ferments
vinegar
sides
condiments
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