• Serves: 6


  • 4 medium carrots, peeled
  • 200g water
  • 200g gherkin water (drained from a gherkin jar) or 100g water and 100g white wine vinegar
  • 3 clementine leafs or bay leaves
  • 100g caster sugar
  • 50g olive oil
  • Sea salt flakes
  • 1/2 bunch of dill


Add the peeled carrots to a saucepan on a even flat layer.

Add the rest of the ingredients and place on a medium heat and cover with a loose fitting lid, simmer for 30 mins.

Remove the lid completely to allow the liquor to reduce and glaze the carrots, for about another 10 minutes.

You can either serve straight away or leave to cool in the juice and chill overnight until needed.

Simply reheat when needed in the juice.

Serve with sea salt flakes and fresh dill sprigs .

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