Orange-Spiced Pickled Carrots

If you're looking to up your snack game, these pickled carrots are a must-try. They're not just any pickles—these babies are infused with our Orange Spice Mix, honey, ginger, orange peel, and a touch of garlic for that extra kick. Not only are they delicious, but they're also packed with health benefits. Pickled carrots are a great source of probiotics, thanks to the fermentation process, and they're loaded with vitamins and antioxidants. Perfect for jazzing up your salads, sandwiches, or munching straight from the jar.

Ingredients:

• about 900g baby carrots, peeled and trimmed (or 900g medium carrots, peeled and cut into sticks)
• 2 cups white wine vinegar
• 5 (3-inch) strips orange peel
•  1 cup fresh orange juice
• 1 tablespoon LECCA Orange Spice Mix
• a couple of dried hot chillies (to taste)
• 1 (5cm) piece peeled ginger, cut crosswise into 1/8-inch-thick slices
• 1 cup honey
• 4 garlic cloves, crushed
• 1-2 bay leaves (optional)

Instructions:

1. blanch: bring a large pot of water to a boil. add the carrots and blanch for 1-2 minutes, depending on their thickness. quickly transfer the carrots to an ice bath to cool, then drain and set aside.
2. prep: in a saucepan, combine the white wine vinegar, orange zest, fresh orange juice, dried hot chillies, ginger slices, honey, and LECCA Orange Spice Mix. add the crushed garlic. stir in the bay leaves if using. heat the mixture over medium heat, stirring to dissolve the honey. warm the liquid until well combined, but do not bring it to a boil.
3. cool: remove the saucepan from the heat and allow the pickling liquid to cool to room temperature.
4. pack: place the blanched carrots into sterilised jars. pour the cooled pickling liquid over the carrots, ensuring they are fully submerged. seal the jars tightly.
5. marinate: store the jars in the refrigerator. let the carrots marinate for at least 24 hours before serving to allow the flavours to meld. the garlic and spices will infuse the carrots with a deliciously tangy and spicy kick, while keeping them crunchy.

Enjoy!

You can eat these after a day, but for full flavour, wait at least a week! Thank us later.