This is a wonderful side to serve alongside a variety of barbecued meats and veg dishes, including barbecued fish or corn on the cob. It’s a really simple way of adding lots of colour and flavour to your barbecued dishes

Yield: 1 x 750g Jar


  • 10-12 small carrots
  • 30g sea salt
  • 180g caster sugar
  • 50ml vodka
  • 200ml water
  • 200ml cider vinegar
  • 1 star anise
  • 10g fennel seeds
  • 5g black peppercorns
  • 100g tomato juice
  • Mint, for garnish


  1. Sprinkle the carrots with the salt and sugar and leave for around 20 minutes, or until the carrots become soft and bendy. Wash with cold water and dry.
  2. Boil the rest of the ingredients for three minutes, then add the carrots, take off the heat, leave to cool then transfer into a sterilised jar. Keep for 3–4 days before eating.
  3. Garnish with mint.