Mamma Maria’s pickled carrots

Mamma Maria’s Pickled carrots are famous in Tasmania. These carrots are a great addition to an antipasto board or served on their own with some crusty bread

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  • 1kg carrots, peeled and cut in batons
  • 6 cloves of garlic – crushed
  • 2 tbs dried oregano
  • 1 tsp dried chilli flakes
  • 250ml white wine vinegar
  • 1 cup olive oil
  • 1 brown onion peeled and sliced
  • ½ cup white vinegar
  • Goats curd to serve (optional)
  • ½ cup chopped parsley
  • Salt
  • Pepper


Cook the carrots in salted boiling water for 5 to 6 minutes.

They should be firm but not too firm, once cooked, drain, place in bowl and set aside. Combine all ingredients with the carrots except for the parsley and let marinate. Once cool, add the chopped parsley and refrigerate until needed. The mixture should be quite acidic. Taste and add more vinegar if needed. Marinate for at least 1 week before you eat. To serve, sprinkle with some oregano leaves and serve with some goats curd.

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