No-waste pickled carrot ribbons

Makes 1 jar

adjust servings:

x1 x2 x3

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300ml white wine vinegar

1⁄2 tsp salt

4 tbsp caster sugar

8 coriander seeds

140g carrot peels, (yielded from approx. 700g of carrots)

Simmer all the ingredients, except the carrot peels, in a pot over medium heat, until the sugar is dissolved.
Add the carrot peels to a large, sterilised jar with a lid and add the warm vinegar mixture to the jar, covering the peels. Allow the mixture to cool fully uncovered. Add the lid to the jar and chill in the fridge. The pickles will keep for six months unopened and two weeks in the fridge after opening. Use these delicious carrot pickles in sandwiches, salads or buddha bowls.

Per serving: 20kcals, 0g fat (0g saturated), 4.3g carbs, 3.7g sugars, 0.1g protein, 0.2g fibre, 0.085g sodium

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