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[HFM MYO Healthy] NZ Pickled Baby Rainbow Carrots

with Thyme & Chilli
Niamh Kavanagh
Niamh KavanaghUpdated on September 11, 2025
Get tasty recipes from just $6 per serving
Get tasty recipes from just $6 per serving
Calories
: 
73 kcal
Protein
: 
1.6g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
/ Serving 2 people

1

Red Onion

1 sachet

Thyme

1 packet

Baby Rainbow Carrots

1

Fresh Chilli

Calories73 kcal
Energy (kJ)307 kJ
Fat0.2 g
Carbohydrate14.9 g
of which sugars11 g
Dietary Fibre6.3 g
Protein1.6 g
Sodium72 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

1

• Trim green tops from baby rainbow carrots and scrub them clean (halve any thick carrots lengthways). • Thinly slice brown onion and fresh chilli.

2

• Boil the kettle. Half-fill a medium saucepan with boiling water. • Add carrots to the boiling water and blanch over high heat until vibrant in colour, 1-2 minutes. • Drain carrots and cool in cold water. • Transfer carrots, onion, chilli and thyme sprigs to a large sterilised glass jar.

3

• Return medium saucepan to high heat with the white wine vinegar, white sugar, salt and water. Bring to the boil and cook until sugar is dissolved, 1-2 minutes.

4

• Pour pickling liquid over carrots. Top up with more boiling water if necessary. • Cover with a lid and set aside to cool slightly. Refrigerate for 2-3 hours or overnight. • Serve pickled baby rainbow carrots as desired. Enjoy!

TIP: The pickles are best enjoyed the next day!

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