Pickled Carrot with Anise Myrtle
 
 
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Ingredients
  • 500g small carrots - sliced or finely julienned
  • 2 tbsp anise myrtle - finely chopped
  • 3 fresh red chilies - finely sliced
  • 3 cloves garlic - finely chopped
  • 2 cups rice wine vinegar
  • 1 cup water
  • 1 tsp salt
  • ⅓ tsp sugar
Instructions
  1. Prepare carrots and place in a large jar.
  2. Add anise myrtle, chilies, and garlic.
  3. In a small saucepan, boil the vinegar, water, salt & sugar for 5 minutes.
  4. Cool and store in the refrigerator.
  5. Pour liquid over the carrots and leave for 24 to 48 hours before eating.
  6. Enjoy!
Recipe by Peppermint Ridge Farm at https://peppermintridgefarm.com.au/2014/06/07/bush-food-cooking-school-recipe-native-creative-pickled-carrot/