Patrice’s Pickled Carrots
Story of the Pickled Carrots:
In September 2015 I visited a friend in Spartanburg South
Carolina he took me to visit the Unitarian Universalist church of Spartanburg (for those unfamiliar to the UU church
click the link to learn more https://uucs.org)
Everyone there where really welcoming I also got to sing in the choir (at the back where no one could hear
me, “believe me it was for the best”). There I where introduced to a
really lovely lady called Patrice who also sang in the choir she as the most
amazing voice. (Click on the
link to see & hear her sing superwoman Alicia Keys Cover https://youtu.be/tPCYAaN-i64) Patrice
invited my friend and me to dinner. This is where I discovered Pickled carrots,
I have never heard of pickling a carrot before, they tasted amazing, once I
returned home I asked her to let me have the recipe, I now make them at least
twice a year, my friends back home love them too. With Patrice’s permission I
now share them with y’all.
Pickled Carrots Ingredients:
·
1 kg carrots cut into ½ inch slices
·
1 green pepper (or combine different colours if
you like)
·
1 small onion chopped
·
400 g tin of tomato soup
·
100 ml of vegetable oil
·
200 g of sugar
·
200 ml white vinegar
·
1 tsp of
mustard powder
·
1 tsp of Worcestershire sauce
·
½ tsp of black pepper
½ tsp of salt (or to your
taste)
Pickled Carrots Method:
1. In a pan steam the carrots for about 5 minutes until crisp and tender. Rinse in cold water (this stops the cooking process) then drain.
2. Place the carrots, green pepper and onion in a large bowl.
3. Add all other ingredients and liquid.
4. Cover and refrigerate. It needs to refrigerate for several hours or overnight for the flavours to blend.
5. If you want to put them in jars as I did they will last for months (I still have some from last year) as long as you sterilise your jars. And keep in the fridge.
Quick way to sterilise your jars:
Place jars and lids in a clean sink with the plug in. Fill
your kettle up and boil, pour the boiled water in and over your jars and lids,
pick them out using tongs and leave to dry on the draining board. Fill and
label your jars.
I hope you enjoy Patrice’s pickled carrots they go lovely
with salad.
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