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Heritage Carrot and Ginger Pickle

Preserve heritage carrots and add a pickled kick to your salads with this recipe for carrot and ginger pickle from Newton & Pott.

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I like using vegetables in recipes because they are reminiscent of the past. And, apart from that, I love their colour. Here I use yellow carrots with ginger to add both life and spice to any salad. A nutritious and visual feast.

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90g fresh ginger
300g yellow heritage carrots
2 tsp salt
600-700ml Japanese Pickle Brine (see below)
For the Japanese pickle brine:
450ml rice wine vinegar
450ml water
380g caster sugar
¼ tsp sea salt
½ tsp black or white peppercorns

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For the Japanese pickle brine:

Put all of the ingredients into a medium, stainless steel pan and warm the mixture until the sugar has dissolved. Bring to a simmer and infuse for 2-3 minutes. Set aside to cool before using or storing.

For the heritage carrot and ginger pickle: 

Peel and trim the ginger and carrots then slice as finely as possible into long ribbons, using a vegetable peeler or a mandoline.

Put the ginger with ½ teaspoon of salt in a bowl and mix with your hands to make sure it is completely covered. In a separate bowl, mix the carrots with the remaining 1½ teaspoons of salt, again using your hands to make sure they are completely covered. Set both aside for 30-40 minutes.

Gently squeeze the ginger and the carrot ribbons to remove excess salted liquid, combine the ribbons in a bowl then pack into warm, dry sterlilised jars. 

Gently warm the brine and pour over the ginger and carrots, filling the jars to about 5mm below the rim then seal.

Leave in the fridge to macerate for 24 hours so the flavours develop before eating.

Keeps unopened in the fridge for up to 6 months. Once opened, eat within 4 weeks. 

How to eat: add to a shredded Japanese salad of cucumber and sesame seeds, or eat straight from the jar.

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From the book: The Modern Preserver: Chutneys, pickles, jams and more

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