Spicy Carrots
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Ingredients
- Carrots, peeled and sliced4
- White vinegar250 ml
- Water125 ml
- Chilli flakes15 ml
- Sugar15 ml
- Salt5 ml
Method
- Slice the carrots and place in a sterilised jar.
- Bring the other ingredients to the boil, then pour over the carrots and put the lid on.
- Allow to stand at room temperature for 2–3 days, then refrigerate and use as desired.
Notes
Ideas jotted at the bottom of the page: Sweet red pepper chutney (tomato, red peppers, onion, sugar, ginger, garlic, vinegar, oil, chilli, salt) and quince & rooibos jelly.