Pink onion & carrot pickle

by Jenny Chandler

A zippy garnish that’s ready in a matter of minutes

Pickled red onions and carrots add zippy life to any plate and their fuchsia pink and orange make them a stunning garnish, too. They take a matter of minutes to make and then last for weeks in the fridge in a glass jar.


1 red onion, peeled
2-3 medium carrots 
2cm piece of fresh ginger
1 tsp black mustard seeds
1 tsp black peppercorns
1-2 tbsp sugar 
400ml white wine vinegar (or enough to cover)


Put the kettle on to boil while you slice the onions in rings as finely as you possibly can—a mandolin is absolutely perfect for this BUT do watch your fingers.

Pour boiling water over the onion slices in a small bowl and leave to soak for about 30 secs (just enough to remove the bossy rawness but not to take all the texture). Drain.

Slice the carrots and ginger really finely. You can cut the ginger into fine needles, but I prefer wafer thin slices, so you get the odd hit. Set to one side.

Heat up a frying pan and toast the mustard seeds for a moment or two until they pop around in the pan. Tip them onto a plate, otherwise they will continue to cook and burn.

Layer the onion, carrots, ginger, mustard seeds and peppercorns into your jar, sprinkling with 1 tsp salt and the sugar as you go. Press the mixture down and then pour over the vinegar to cover everything completely. Delicious in 20 mins and lasts for weeks. Do play around with other spices, herbs and veg such as cucumber, courgette or radish.

Recipe: Jenny Chandler