Oil Free Carrot Pickle

Ingredients

250 g -Carrots
150 ml - whiteVinegar
2 tsp - salt
2 tsp - chilli flakes
2 tsp -Sugar

Method

Chop carrots into 2-3 inches long fingers. Spread them out in a tray and allow them to dry nicely for a day.Put them into a dry sterilised bottle. Add 1 tsp salt and 1 tsp sugar.Pour vinegar on top and let it stand for a couple of days.Shake the closed bottle once in a while.After two days, drain the vinegar and add 1 tsp sugar, 1 tsp salt and 2 tsp chilli flakes.Close the bottle tightly and shake.Let it stand for another couple of days. It is now ready to eat.You could adjust the seasonings to taste.Keep the bottle in the refrigerator or a cool, dark place.

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