Lacto-fermented pickled carrots. We ferment locally grown carrots in a botanical brine for 2 – 3 weeks leaving you with an aromatic and super-tangy carrot with tons of crunch. Enjoy.
“Full Sour” Pickled Carrots
Our pickles are ultra tangy, with a balance of salty and sweet, the perfect treat for any picklehead. We’ve carefully created a brine blending rice vinegar, apple cider vinegar, distilled vinegar and white wine vinegar with aromatics such as a garlic, black peppercorn, fennel, coriander, bay leaf and mustard seeds.
Dice these carrots into your favourite salad, use as a side to your ploughman lunch or charcuterie board. Or simply slide onto a cocktail stick to use as the garnish of your favourite caesar cocktail. If you’re in a hurry we implore you to have a munch straight from the jar.