Hello.

Welcome to my blog - a place to share the joy of everyday moments. I hope you enjoy!

xoxo
Cass

Quick Pickle

Quick Pickle

Eat the rainbow they say. Eat more raw and uncooked as well. Sometimes it hard. BUT this recipe isn’t hard, it’s literally peel and soak. I always have some in the fridge and literally make a batch every second week. I find it an easy way to add crunch and zing to meals. Be it in burgers or tacos for dinner or when I’m making a batch of salads for lunches.

You’ll need a julienne peeler or mandolin with a fine julienne setting. The best is a fine julienne peeler (these are similar to what I have by OXO and Zyliss), but you could just use a speed peeler for just wide flat ribbons..

Quick pickle ingredients

Ingredients

2 medium carrots | 250 ml bottle of rice wine vinegar | 2 tea spoon salt | 2 tea spoon sugar
cracked black pepper

Utensils

500 ml jar | regular peeler | julienne peeler

  1. Top and tail carrots, peel off skin and then julienne peel them till as much is gone

  2. Put carrot in jar, followed by remaining ingredients, put lid on a give a shake

  3. Store in fridge and use as you like

When I’m in a rush I make a batch as I start whatever meal I’m in the process of making.

Peel, pour and pickled

Enjoy

xoxo
Cass

Velvet Vanilla

Velvet Vanilla