Pickled Carrot and Ginger with Fennel


2 large carrots (roughly 250 grams)
100 grams | 3½ oz fresh root ginger 
3 teaspoons fennel seeds
¼ teaspoon chilli flakes
120ml | ½ cup white wine vinegar
120ml | ½ cup water
50 grams | 2 oz sugar
1 teaspoon salt


Peel and cut the carrots into ribbons using the peeler
Peel and thinly slice the ginger 
In a pestle and mortar bruise the fennel seeds

In a small pan heat the vinegar, water, sugar, salt, chilli flakes and fennel seeds until the liquor just comes to the boil and the sugar has dissolved. Take the pan off the heat and set aside to cool slightly.


Place the carrot and ginger in a jar in alternate layers. Pour the slightly cooled vinegar liquor over the carrots and ginger.  Seal the jar and place in the fridge, allow to infuse for 24 hours. The pickles will keep for a week or longer although the colour may be effected.