1 bunch baby carrots
2 lebanese cucumbers
1 bunch baby leeks 
2 cups Apple Cider Vinegar
2 tbsp Jaggery (sugar)
1 tbsp Rosemary, Thyme & Juniper Berry Sea Salt
150 ml water
How to create …
Wash & scrub (if necessary) the vegetables. Trim the stems and slice the cucumbers.
Arrange vegetables & garlic cloves in one large or several small airtight jars.
Combine the apple cider vinegar, jaggery, herb salt and water in a jug and stir until dissolved.
Pour over the vegetables making sure they are fully immersed, seal the jar, then slowly move the jar around to mix the ingredients.
Stand in a cool dark place for at least two weeks or for up to 6 months (unopened). Once opened, pickles will keep in the fridge for approximately 3-4 weeks
Tip: Feel free to experiment with your pickling by taking advantage of seasonal produce. Don’t limit yourself! This recipe is one example of what you can enjoy.
