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.

Pickled 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,

Leah