Carrot and Onion Pickle

Sharp, sweet and tangy, this light pickle has bite and adds a refreshing contrast to fried snacks and indulgent treats and makes a good change from the normal cucumber pickle.

• Ready In: 45 mins
• Serves: 6

Ingredients

• 2  carrots, peeled
• 1  white onion, finely sliced
• 1  tablespoon sugar
• 2  teaspoons sea salt
• 1⁄2 cup  japanese  rice wine vinegar
• 2  teaspoons fish sauce

Directions

1. Using a mandolin or a very sharp knife, finely slice the carrots along their length into fine ribbons.
2. Place the carrots and sliced onions in a bowl, sprinkle with sugar and salt and mix well.
3. Cover with plastic wrap and leave to stand for 15 minutes. Add the vinegar along with the fish sauce and set aside for a further 15 minutes, or until the vegetables are slightly softened and have a pickled flavour.