Pickled Thyme Carrots

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Ingredients:

• 1 bag of carrots, sliced
• 3 cups apple cider vinegar
• 1 cup water
• 1/2 sugar
• 10-12 sprigs of thyme
• 2 tbsp mustard seeds
• 1 tbsp peppercorns
• 1 tsp ground turmeric
• sprinkle of salt

Method:

1. Combine all ingredients except carrots in a stove and bring to a simmer. Simmer for 2 minutes or until sugar has dissolved.
2. Meanwhile, slice carrots into rounds and prepare the jars by sterilising them.
3. Let vinegar mixture cool to room temperature and fill the jars with carrots. Once, mixture is cooled, pour into jars, tightly seal then store in a refrigerator between 3-6 months.