Now it could be my red hair, but I have an affinity for the colour orange.
We got a big beautiful bag of carrots a little while ago, and I just couldn’t resist absconding with a handful of them to pickle. The pickled carrot is seldom seen, but to the discerning forager it is a wondrous prize. Often seen in the wilds of Bouffage Kitchen on charcuterie boards, alongside a handful of wings, or chopped up in a salad. Keep your eyes peeled (get it?).
Ingredients: Carrots, white vinegar, brown sugar, onion, salt, spices (cumin, garlic, black pepper, guajillo chilis, cascabel chilis, coriander, oregano, bay leaves).
375ml
