Carrot lime leaf pickles recipe
You may have noticed less leafy greens and fresh produce in your local greengrocers recently. That’s because these cold and short wintry days are not conducive to planting crops – this period is otherwise as known as the ‘hungry gap’.
It may leave you in somewhat of a pickle in the kitchen. The answer is, well, pickles. Making the most of what produce is available, and stretching it further in creative ways.
These quick pickles are great for adding punch to salads of slaws, or as a topping to stir fries.
If you can’t get hold of lime leaves you can make without, or substitute with finely chopped lemongrass.
ingredients
100ml rice vinegar
200ml water
40g sugar
Pinch turmeric
4 limes leaves – deveined and very finely sliced
1tsp (4g) salt
1tsp ginger, peeled and finely chopped
300g carrots, peeled and cut into julienne strips with a julienne peeler
2 small or 5g red bird eye chilli, finely sliced
method
- Put the water, vinegar, sugar, ginger, salt and lime leaves in a small saucepan. Heat gently just until the sugar crystals have dissolved.
- Take off the heat and add the carrot and chilli and toss through gently.
- Use when completely cool or store in a jar for up to five days.
100ml rice vinegar
200ml water
40g sugar
Pinch turmeric
4 limes leaves – deveined and very finely sliced
1tsp (4g) salt
1tsp ginger, peeled and finely chopped
300g carrots, peeled and cut into julienne strips with a julienne peeler
2 small or 5g red bird eye chilli, finely sliced
- Put the water, vinegar, sugar, ginger, salt and lime leaves in a small saucepan. Heat gently just until the sugar crystals have dissolved.
- Take off the heat and add the carrot and chilli and toss through gently.
- Use when completely cool or store in a jar for up to five days.
