Pickled Carrots with Schezuan Peppercorns


My meals of late have been rather boring and simple.  We’re eating the same old stuff due to necessity and a lack of time and inspiration.  Our chief cause is one very handsome little boy that is now over 4 months old and dominating our home with his presence.  He’s a very good excuse for not spending enough time in the kitchen.


The thing is though, I’ve been getting a bit bored with what I’m cooking so I’ve kicked myself in the behind and done a few simple things to hopefully improve life on the culinary front so stay tuned for some more action over the coming months.

My first thing was getting Donna Hay as a digital subscription for Christmas.  A magazine would be trashed in seconds but on my ipad its got a better chance of survival.  Donna Hay’s recipes are always easy to follow, have good flavour and for the most don’t take hours to execute.  Plus I love that I can flick through it and then just search on the app for what I want to go back to…. like these very tasty and simple pickled carrots.  They’re tasty, slightly crunchy

I’m putting these into Asian style coleslaws, sandwiches with corned beef and even sliced on crackers with some hummus.

IMG_5596Pickled Carrots with Schezuan Peppercorns

  • 1 cup rice wine vinegar
  • 1 bunch dutch carrots, greens removed and peeled
  • 1 tsp salt flakes
  • 1 generous tsp schezuan peppercorns
  • 3/4 cup caster sugar
  • boiling water to cover carrots.

Clean up your carrots and place into a bowl or container deep enough to be able to cover with liquid.  Cover them with boiling water and then drain.  Return to the container and add the remaining ingredients.  Leave for a minimum of 30 minutes in the fridge before using but ideally for a minimum of 24 hours.  These will keep in the fridge for a few days.

Best Served Cold.

Shared With Love,



8 Comments Add yours

  1. Leah, what a beautiful little boy. And, you are so right to get back to inspired cooking. Simple and easy (making life with a little one a little easier) does not have to be boring.

    Liked by 1 person

    1. Leah says:

      Thanks Debi, he is gorgeous in personality too 🙂 and I agree about simple not having to be boring, it becomes more about having good quality ingredients and not messing with them too much


  2. Hi Leah – I love pickling carrots, its so easy. Try pickled cucumbers too – they are equally as simple (a recipe on my blog). Laura

    Liked by 1 person

    1. Leah says:

      I love my mums pickled zucchinis too so I think this is only the first of my experiments, I’ll definitely check out your cucumber recipe 🙂

      Liked by 1 person

      1. Pickled zucchini – I’d love to see your mum’s recipe for those too!


  3. You have a very good excuse for not being in the kitchen. I have a fondness for schezuan peppers – there’s a bakery near me that puts them into brownies and they are amazing.


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