- 1x 500ml jar
- 300g carrots, peeled
- 300ml white wine vinegar
- 40ml water
- 1 tbsp caster sugar
- 2 tsp sea salt
- 2 tsp chilli flakes
- 2 tsp black peppercorns
- 2 bay leaves
- 1 orange, zest & juice
Prep the carrots, by slicing into discs or into batons.
Make your vinegar brine by combining the remaining ingredients in a pot, bring to a simmer, dissolve the sugar and salt.
Pack the prepped carrots, without squashing, into a sterilised jar and pour over the warm brine to completely submerge.
Tap the jar on the bench to release any bubbles and seal.
Keeps for 12 months sealed, once opened keep in the fridge and consume within 2-3 months.