By Rebecca Vincent.
It’s only in recent years that I’ve come round to the idea of vinegar and anything that even remotely resembles a pickle, but I like the idea of quick pickles as they don’t require much effort and the house doesn’t end up smelling of vinegar for ages after making them. This recipe works with a myriad of different vegetables, herbs and spices, but this time I’ve chosen carrots and onions.
Carrots have been one of my favourite vegetables since I was a kid – I used to get told off for picking and eating them straight out of the garden, barely stopping to wash them! They contain high levels of beta-carotene which we can convert into vitamin A, along with vitamins C, B6, K, biotin, thiamine and potassium.
Onions are a member of the allium family, along with garlic and leek, and they are a great source of vitamins C, B6, B1, K, biotin and chromium. They are also considered a prebiotic which means the dietary fibres they contain feed the beneficial bacteria within our gut, along with the wide array of phytochemicals they contain.
Carrot and onion quick pickle
(Fills a 1 pint/16oz mason jar)
½ medium red onion
2 medium carrots
1 tsp sea salt
1 tsp sugar
1 garlic clove
1 cup of water
½ cup of apple cider vinegar
Few sprigs of coriander
Flavour options: ginger, turmeric, dill, chives, lemon zest
Finely slice the red onion. Slice the carrots in half lengthways then finely slice on the diagonal. If you have one, you can use a mandolin to do this. Finely slice the garlic clove, then cut each slice into matchsticks and roughly chop the coriander.
Layer the vegetables, garlic and coriander in the jar.
Bring the water to the boil in a small pan, then add the salt and sugar, stirring until dissolved. Pour the water mix and vinegar over the vegetables. When cool enough to handle put the lid on the jar and pop in the fridge for one hour. Then enjoy!
Rebecca Vincent BSc (Hons); BANT registered nutritionist; phone: 07515 019430; www.rebeccavincentnutrition.co.uk