Jalapeno pickled carrots

Name: Jalapeno pickled carrots
Yield: 4
Ingredients: 3 Carrots (Main); 2 cloves Garlic, (sliced); 1 Tbsp Olive oil; ½ cup Sherry vinegar; 5 Black peppercorns; 1 Bay leaf; 1 tsp Salt; 1 tsp Caster sugar; 1 tsp Coriander seeds, (slightly crushed); 2 Pickled jalapeno chillies, (to 3 depending on size); ½ cup Water

for 4 people

Babiche Martens

By

Amanda Laird

Food writer

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Ingredients

3	Carrots (Main)
2 cloves	Garlic, (sliced)
1 Tbsp	Olive oil
½ cup	Sherry vinegar
5	Black peppercorns
1	Bay leaf
1 tsp	Salt
1 tsp	Caster sugar
1 tsp	Coriander seeds, (slightly crushed)
2	Pickled jalapeno chillies, (to 3 depending on size)
½ cup	Water

Directions

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.