Jalapeno pickled carrots
Photo by Babiche Martens
- Peel the carrots and slice thinly, on an angle. Heat the oil and saute the carrots and garlic over a low heat for 3 minutes.
- Add the vinegar, peppercorns, bay leaf, salt, caster sugar and coriander.
- Gently simmer for 5 minutes then add the jalapenos and water. Simmer for a further 5 minutes then cool. Serve in small bowls with drinks or as a condiment.