Pickled Dutch Carrots and Radishes


Serve these as a side on a ploughman’s or antipasto platter with cured meats, cheeses and fresh bread, or to add another dimension to an avocado, chicken, cucumber and baby spinach salad.



  1. Combine the spices, zest, bay leaves, vinegar, water, sugar and salt in a saucepan. Bring to the boil and stir to allow the sugar to dissolve.
  2. Pack the vegetables into jars, leaving 2 cm clear at the top. Pour over the brine, covering the carrots and radishes, still leaving 1.5 cm clear at the top.
  3. Tap the jars against the counter to remove the air bubbles. Place the lids on and store in the refrigerator.
  4. These will be best if stored for at least 2 days before cracking open. These will keep for up to a month in the fridge.

Ingredients for Pickled Dutch Carrots and Radishes

Fresh Herbs Bay Leaves Punnet

$3.99 ea

Orange Navel Large Premium Each

$1.92 ea

Cornwell White Vinegar 750ml

$3.99 ea

Golden Shore Raw Sugar 1kg

$2.89 ea

Maldon Sea Salt Flakes 240g

$7.99 ea

Carrot Dutch Bunch

$1.80 ea

Radish Red Bunch

$1.99 ea