Leek pickled carrots | Vegan - Gluten free | Midsummer

Hello my lovelies! If you have been around for a while you might recall a few pickled recipes from before the last one I made was during Christmas and was essential for making Janssons frestelse and it turned out wonderful. Of course during a Midsummer buffet there will be pickled herring and I wanted to make a vegan pickle that embraces those flavours and the main ingredient I am using as a substitute for the herring are carrots. They look beautiful plated perfect for a summer plate and bonus the rest of the vegetables are equally as delicious.

What you need for pickled carrots:

2 carrots

1 red onion

1 leek

4 tbsp allspice

1 tbsp white pepper

1 tbsp pink pepper

1 tbsp dill seed

3 tbsp chopped dill

What you need for pickle:

1 dl (0.4 cups) 12 % white vinegar

5 dl (2 cups) water

3 dl (1.2 cups)sugar

Begin with rinsing the leek, peel the onion and chop them finely. Peel and slice the carrots thinly in lengths.

In a bowl add the leek, carrots, onion and seasoning and give them a good mix and transfer to a jar.

In the same bowl add the ingredients for the pickle and stir until the sugar is completely dissolved.

Pour the pickle into the jar making sure everything is submerged, now pop it into the fridge for at least a week before serving.

This dish is lovely served with some boiled fresh potatoes and a drizzle of a cold cream sauce.

I will share the sauce I make as a little bonus for you all.

What you need for sour cream gravy:

2 dl (0.8 cup) imat cream

1/2 dl (0.2 cup) chopped dill

2 tbsp lemon juice

1 tsp lemon zest

Add all of the ingredients into a bowl and give it a mix, the sauce taste better if it's refrigerated oven night.