This will depend and the sweetness or sourness you prefer in your pickle:
500ml white sugar
500ml white wine vinegar
Carrots cut into batons
1 cup cook carrots
1 tsp cumin seeds
1 tsp coriander seeds
1 deseeded red chilli
4 roasted red peppers skins removed
1 packet of fresh tofu
½ cup canola oil
Juice of 1 lemon
Heat all the ingredients until the sugar dissolves and keep in the fridge. At this stage you can go crazy with the different flavour. You can add coriander seeds, bay leaves, lemon zest and leaves, cumin, mustard seeds or rosemary. This is also a very nice liquid to pickle other vegetables like sliced red onion, fennel and beetroot.
Place the carrot batons in the liquid and keep aside. We use different colour carrots at the restaurant, so be careful not to pickle purple carrots with yellow carrots in the same container as you will end up with all the carrots being the same colour.
Using a peeler shave some on the carrots into strips and toss with a little of the carrot tops.
Blend all the ingredients together with a stick blender.
Place everything in a blender and blend until smooth.