pickled carrot

  • 2 small red chillis, sliced
  • 2 cloves garlic, crushed 
  • 2 tablespoons caster (superfine) sugar 
  • ¼ cup (60ml) lime juice 
  • ¼ cup (60ml) rice vinegar 
  • ¼ cup (60ml) fish sauce 
  • 4 carrots, peeled and thinly sliced
  1. Place the chilli, garlic, sugar, lime juice, vinegar and fish sauce in a non-metallic bowl and stir until the sugar is dissolved. Add the carrot and toss well to coat. Cover and refrigerate for 1 hour. Makes 3 cups.

+ You can make these pickles in advance and store in an airtight container in the refrigerator for up to 2 days.

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