PREPARATION: 15min ~ PICKLING: 1day ~ READY IN: 1day
- Place the sugar, vinegar, and water into a medium saucepan and bring to the boil. Add the star anise, fennel, coriander, lemon juice and lemon verbena.
- Once the pickling liquid has come to the boil pour it into a sterile jar.
- Place the carrots into the jar and refrigerate for at least a day, so the flavours have time to develop.