- 375 ml (1½ cups) white vinegar
- 165 g (¾ cup) caster sugar
- 5 small carrots, thinly sliced
- 3 green banana chillies, halved, seeded, roughly chopped
- 2 Lebanese cucumbers, thinly sliced
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Pickling time overnight
Place vinegar, sugar and 250 ml water in a small saucepan over medium heat. Cook, stirring constantly, until sugar has dissolved. Bring to the boil, then reduce heat to low and simmer for 3 minutes. Remove from heat, then add carrots, chillies and cucumbers. Transfer to a bowl and cover and refrigerate overnight. Serve at room temperature.
Photography Brett Stevens