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Pickled Carrots and Onions Recipies

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Ingredients:Carrot Pickle

  • 3 Cups water.
  • 1 ½ Tablespoon mustard seeds.
  • ½ Teaspoon chilli powder.
  • ¼th Cup shredded jaggery.
  • ⅓ rd Cup mustard oil.
  • 230g (8.1oz) Carrots (scraped and cut into 5.08cm (2") long sticks).
  • ⅛th Teaspoon each ground mace, cloves and cardamom.
  • 2 Teaspoon salt.


Boil the water in 2L (68 fldoz) saucepan. Add carrots and blanch for a minute. Drain the water and then spread carrots on a clean cloth and sundry (or spread them on a towel lined cookie tray and air dry in an oven 95ºC |  200º F for an hour). In a bowl mix the mace, cloves, cardamom, salt and jaggery. Add the carrots and toss to mix. Transfer to a sterilized glass jar.

Pour the mustard oil into a small saucepan and place it over a moderate heat. As soon as oil begins to smoke remove it from the heat and cool it for 4 minutes, then pour it into the jar and cover it with a clean cloth. Set the jar in sunlight for 13-14 days, bringing it indoor everynight.

Shake the jar two or three times daily.

Copper Pennies


  • 1kg (2 lb) Sliced Carrots.
  • 1 Sliced green pepper.
  • 1 Sliced Onion.
  • 298g (10 ½ oz) Undiluted tomato soup.
  • ½ Cup salad oil.
  • 1 Cup sugar.
  • ¾ Cup vinegar.
  • 1 Teaspoon prepared mustard.
  • 1 Teaspoon Worcestershire sauce.
  • 1 Teaspoon coarse salt.
  • ½ Teaspoon black pepper.


Boil the carrots in salted water until cooked. Rinse it in cold water. Pack the green pepper, carrots and onions in layers. Make a marinade from the tomato soup, salad oil, sugar, vinegar, mustard and worchestershire sauce. You can sprinkle your black pepper in the marinade now.



Prep Time: 1 hour.Pickled Onions (R1)

Cook Time: 15 minutes.

Requires overnight Soaking time: 12 hours.

Total Time: 13 hours, 15 minutes.


  • 1Kg (2¼ lb) Pickling onions, peeled (see note below).
  • 4 Tsp pickling spices or (½ tsp coriander seeds, ½ tsp mustard seed, ½ tsp black peppercorns, ½ tsp dried chili flakes).
  • 27g (1 oz) Salt.
  • 1L (35 fldoz)  malt vinegar.
  • 170g (6 oz) Sugar.


NOTE: Peeling pickling onions is fiddly and time consuming. To speed up the process top and tail the onions, then place the onions in a large heatproof bowl and pour over boiling water to cover. Leave to cool, and once the water is cool, the skins will just rub away. Drain and pat the onions dry. Do not leave in the water once cool or the onions will start to go mushy. Sprinkle the salt over the dry, peeled onions, stir to make sure the salt is distributed and leave overnight. 

Next day (do not leave longer than overnight if you want your onions to be crisp) rinse the onions and dry with kitchen towel. Place the spices, vinegar and sugar into a large stainless steel pan. Heat to dissolve the sugar but do not boil. Pack the onions into clean, sterilized jars. 

Pour over the vinegar and spice liquid to fill the jars, make sure each jar has pickling spices in and check there are no air pockets. Seal the jars and leave to cool. The onions will be ready to eat after about one month or better if kept for two.

Once opened store in a refrigerator.


Ingredients:Pickled Onions (R2)

  • 1Kg (2.2lb) Pickling onion, peeled.
  • 300ml (10fldoz) Sugar cubes.
  • 4 Cups malt vinegar.
  • 3 Tbsp salt.
  • 3 ml (.10fldoz) Whole mustard seeds.
  • 3 ml (.10fldoz) Black peppercorns.
  • 2.5 ml (.08fldoz) Whole coriander seeds.
  • 2 Red chillis.


Toss onions and salt together and leave overnight. Rinse onions under cool running water. Place spices, chillies, vinegar and sugar into a large stainless steel saucepan. Simmer to dissolve sugar. Add onions and cook for 4 minutes. Pack onions into sterilised jars. Add liquid to fill jars and ensure each jar has an equal number of spices and no air pockets. Cool and seal tightly.

Cookings tip: Peeling onions can be ‘fiddly’. To speed up the process, top and tail the onions, place in a large heatproof bowl and cover with boiling water. Leave to cool.

The skins can then be rubbed off.


  • 4L (135 fldoz) Small white onions.
  • 500ml (17 fldoz) Sugar.
  • 250ml (8.5 fldoz) Coarse salt.
  • 2L (68 fldoz) Vinegar.
  • 1.5L (51 fldoz) Cold water.
  • 65ml (2.2fldoz) Mixed pickling spices or (½ tsp coriander seeds, ½ tsp mustard seed, ½ tsp black peppercorns, ½ tsp dried chili flakes)


Remove very outer leaves from the onions. Prepare brine with the 250ml (8.5fldoz) coarse salt and 1.5L (51 fldoz) cold water. Leave overnight. Meanwhile, tie spices in a clean, clean cloth bag. Place vinegar, sugar and salt in an unchipped enamelled saucepan. Add spices and bring to the boil. Boil for five minutes, remove from the heat and leave until cold. Then remove spices.

Remove onions from brine and drop into boiling water, leave for 5 minutes. Drain the onions, peel and pack in jars. Fill the jars to overflowing with cold cooked spiced vinegar. Leave for six weeks to mature.

Makes about 3.5 L (118fldoz).


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