Pickled carrots with garlic & cumin

• carrots↗1kg g
• coarse crystal sea salt↗4 tsp tsp
• black peppercorns↗1 tbsp tbsp
• coriander seeds↗1 tbsp tbsp
• yellow mustard seeds1 tbsp tbsp
• cloves↗10
• mace↗few pieces of

  blades

• cumin seeds↗1 tbsp tbsp
• dried chilli flakes↗pinch of

  (optional)

• bay leaves↗2
• turmeric↗½ tsp tsp
• sliced garlic cloves6
• white wine vinegar↗700ml ml

  plus 3.5 tbsp

• white sugar↗100g g

Step-by-step instructions

1. 1

   Peel 1kg carrots and cut into sticks or slices. Boil in generously salted water for 2 mins until just starting to soften, then drain.

2. 2

   To make the pickling vinegar, put the whole spices in a medium saucepan. Toast over a low heat until they begin to smell aromatic. Add the dried chilli flakes last, as these can easily catch. Add the bay, turmeric and garlic cloves, pour in all of the vinegar and sugar, let it dissolve, and bring to a simmer.

3. 3

   Pack the carrots into the jars, adding 1 tsp coarse crystal sea salt to each, cover with the hot vinegar and seal. Ready to eat in 2 weeks, or longer, if you like.