Recipe For Easy To Make Pickled Carrots Recipe
I was feeling all cheffy when I made my chicken ballotine with roasted and pickled carrots. I had recently bought some purple carrots and thought this would be a nice way to showcase them.
Head straight on to the Recipe For Pickled Carrots ♥
A while back I noticed that one of my knife handles had cracked. I sent an email to the company I purchased it from but never heard back from them. And so I went onto the brand’s website and found a link to their local agent. They replaced the knife for me without it being an issue. A while later I happened to be on a site where I could see a list of company directors. The people who own the company I bought the knife from also own the company that imports the knives. As a wholesaler selling to the retail industry they get to set the price they supply their customers at. And in turn, the retailer sets a price that we, the consumer, pay. Given that they own a retail store they could in fact supply their own business cheaper than their opposition.
Today’s inspiration ♥ Recipe For Pickled Carrots ♥ can be found on Lavender and Lime Click To Tweet
To me this is unfair business practice and I would not be happy as a retailer to have to compete against my supplier. It has also made me look closer at all their prices before I buy from them. Something I had never done before. Usually I am not driven by price. To me it is the quality of the item I am buying that counts. Even when it comes to the fresh produce in my home. I have recently come across an organic fruit and vegetable supplier. Each week I get a list of what is available and I place my order. The box is then delivered to the local health store and I collect it from her. The produce is more expensive than my local shop, but I am supporting local farmers which is important to me. And the quality of the produce is amazing.
Click on the links for conversions and notes. Pickled Carrots Save Print Make this quick pickle when you feel like adding another texture to your dish All Rights Reserved: an original recipe from Lavender and Lime Ingredients 125mls apple cider vinegar 125mls water 10mls salt 10mls fructose 5mls coriander seeds 5mls dill seeds 5 thin slices root ginger 2 carrots, very thinly sliced Method Place the vinegar, water, salt and fructose into a sauce pan Stir over a medium temperature until the fructose dissolves Add the seeds and ginger and heat until just boiling Remove from the heat, add the carrots and set aside to cool for at least 3 hours Store in a sterilized glass jar and use as needed 3.5.3239
Inspiration published on Lavender and Lime June 11:
2017 – The Cutthroat
2015 – Red Wine Gravy
2014 – Helena’s Restaurant, Stellenbosch
2013 – Raspberry Sorbet
2010 – Make A Tart Challenge
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