Pickled Carrots

Monday Morning Cooking Club and #LetsLunch – Pickle Time!

Once every month, I post a recipe as part of the virtual lunch table known as #LetsLunch.

Anyone interested can join this monthly ‘lunch date’ at any time. I adore all the posts from the U.S but would really love to see more Aussies be a part of it!

A topic is posted at the beginning of the month (everyone now takes it in turns) and all posts are made on the same day by this random but lovely group of food bloggers, writers and people who just love cooking from all around the world. Anyone can join at any time – just join us on twitter by searching and adding the hashtag #LetsLunch. At the end of the post I will add all the posts on this topic, once posted!

The topic this month is pickles! Check out the amazing posts from the #LetsLunch folk right here….soon. Who wants to join in next month?

Many years ago, when I first moved to Sydney, I went to a great Japanese cooking class given by Jane Arakawa. We learnt how to make wonderful sushi, the best chicken yakitori I’d ever tasted and Japanese pickles.

The pickles are quick to make, healthy to snack and really moreish. Ask the Monday Morning Cooking Club girls just how many jars of these we have scoffed through our meetings over the years….

Pickled Carrots
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
A fabulous simple recipe adapted from Jane Arakawa, circa 1990.
Prep Time
5 minutes
Passive Time
24 hours
Prep Time
5 minutes
Passive Time
24 hours
Pickled Carrots
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
A fabulous simple recipe adapted from Jane Arakawa, circa 1990.
Prep Time
5 minutes
Passive Time
24 hours
Prep Time
5 minutes
Passive Time
24 hours
Ingredients
Servings:
Units:
Instructions
  1. Mix together all the ingredients except the carrots in a large jar. Add the carrots to the liquid in the jar, put the lid on and refrigerate for at least one day. Remove the garlic after one day. Ready to eat!

Share:

Share on facebook
Facebook
Share on twitter
Twitter
Share on pinterest
Pinterest
Share on whatsapp
WhatsApp
Share on linkedin
LinkedIn

7 Comments

  1. Sandwich Surprise

    I love this, especially because it looks like they’d be sweet and spicy. How do you say “yum” in Japanese?? 🙂

    1. Lisa Goldberg

      Thanks! And a little salty…all my favourite flavours. x

  2. Annabelle

    I am amazed at the diversity of the things the Japanese seem to pickle; carrots seem like a good place to start, though. I always enjoy a pickle more if I can tell what it was before it got pickled!

  3. Linda D.

    Mmm, love pickled carrots. And speaking of great food, I received your first cookbook as a gift recently. Great stories and so lovely to look at! I treasure it.

Leave a Reply

Your email address will not be published. Required fields are marked *

Now for Something Sweet

Social Media

Recently

Instagram

Sam and Patty. FANCY FISH CAKES
(makes 6 small fish cakes)

INGREDIENTS  
300 g raw or cooked salmon** and/or white fish
1 desiree (waxy) potato, cooked + mashed
1 tablespoon olive oil
zest and juice of 1/2 lemon
handful flat leaf parsley, chopped
handful coriander leaves, chopped
2 teaspoons grated fresh ginger
2 tablespoons plain flour
1 egg
1/2 cup panko breadcrumbs
salt and freshly ground black pepper
olive oil, for frying

PANTRY SALMON PATTIES
1 tin red salmon (OR tuna in oil)
flat leaf parsley and/or dill
red onion or shallots
lemon
egg
dry, fresh or panko breadcrumbs
salt and pepper

ALSO
Mixing bowl
Wooden spoon
Frying pan
Spatula

**take care what salmon you buy. If you're in sydney in eastern suburbs, @fish_at_the_bay have nz Ora king which is 👍
...

146 19

Facebook

Categories

Recipes

MMCC Related

Related Posts