There was an error in this gadget

Friday, February 1, 2013

Pickle Carrots in Black Pepper Vinegar




Dear Gorgeous Readers, there is something I can’t get enough of...pickled vegetables!!
Crunchy, sour, and sweet. I love going to our local Chinese Restaurant “Dong Feng” here at Kogarah eating their complimentary pickled cabbage before starting our meal.
When you eat a sour starter, it really opens up your appetite. I have to get my hands on their recipe :) However at this moment, this homemade pickle will do just as well. This pickle carrot has a spicy, sour and sweet taste  J Enjoy!

Ingredients:
5 x carrots (cut in strips)

1 and 1/2 tbs salt

Black pepper vinegar juice:
2x cups white vinegar
1 and 1/3 cups of sugar
1 and 1/2 tsp black peppercorns (roasted)



carrots cut in strips


1 and 1/2 tbs salt

Add the salt into the carrots , mix well and leave it for 30mins

I used a wok lined with baking paper on low heat and slowly roast the peppercorns for about 3-4mins. Stir occasionally.


Let peppercorns cool for about 5 mins and pop into a bullet grinder for about 2 sec ( or use a mortar and pestle)

Ground roasted black peppercorns!

Add 2 cups of white vinegar into a pot


Turn on low heat , add 1 and 1/3 cups of sugar into pot. Stir well untill sugar is dissolved.


Bring mixture to boil

Remove pot from heat and add peppercorns into pot then let it cool for about 15mins.

After 30 mins, you will see excess water from the carrot. Remove the water.
 

I used left over jam jar and a pickle jar, make sure you clean and dry them well before using

Add carrot into jars


Pour vinegar juice into jar filled with your carrot strips.


I use clingwrap to cover the top of the jar before screwing into the lid (left over jar lids usually have the previous content smell. Clingwrap will prevent the smell getting into the pickled carrots)

Voila ~ 1st batch of pickled carrot  (make sure you pickle it for about 2days before you eat it! and once its open you can refrigerated up to several months)
 
 









 


 

 

 

 

No comments:

Post a Comment