Harissa & Rose Pickled Carrots


15-20 mins

Serves 5-6 as a garnish



500g heritage carrots (whole if thin, otherwise halved lengthwise)
1 tbsp harissa paste
1 tsp rose petals (optional)
1 tsp cumin seeds
350ml white wine vinegar
150ml water
150g caster sugar
1 tbsp Cornish Sea Salt Crystals



  • Heat the vinegar, harissa paste, and cumin, and dissolve the sugar to form the pickling liquor. Add the water, salt and rose petals (if using).
  • Pack thin slices of carrot into a resealable jar (e.g. Kilner jar) and pour the warm liquor over the carrots.
  • Serve with lamb burgers or any spiced chicken dishes.

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