Pickled Carrot & Mooli


  • ½ mooli (about 225g), peeled and cut into matchsticks

  • 1 carrot cut into matchsticks

  • 3 tbsp rice vinegar

  • 3 tbsp caster sugar


  1. Pack the mooli and carrot into a jar or small bowl. Mix together 250ml warm water and the vinegar, sugar and 2 tbsp sea salt until the sugar and salt have dissolved.

  2. Pour the mixture over the mooli and carrot. Pop on the jar lid or cover the bowl with cling film and leave for at least 1 hr or up to 3 days. Will keep for 1 week in the fridge.

Vicky Skingley