Orange-Ginger Pickled Baby Carrots
Crisp baby carrots pickled in a vibrant blend of orange, ginger, and chiles. This sweet and tangy pickle combines fresh orange juice and white wine vinegar for a bright, citrusy flavor profile.
8 servings
25 hr 5 min
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Ingredients
- •2 lb baby carrots with tops
- •2 cups white wine vinegar
- •5 strips orange zest
- •2 cups fresh orange juice
- •5 pieces dried hot chiles
- •1 piece peeled ginger
- •1 cup sugar
Cooking Instructions
- 1.
Blanch carrots in a nonreactive 4- to 5-qt heavy pot of salted boiling water, stirring occasionally, 1 minute. Transfer carrots to an ice bath to stop cooking, then drain in a colander and transfer to a heatproof bowl
5 min
- 2.
Bring vinegar, orange zest and juice, chiles, ginger, sugar, and 1 1/2 tsp salt to a boil in same pot, stirring until sugar has dissolved. Pour over carrots and cool, uncovered, stirring occasionally, about 1 hour.
60 min
- 3.
Chill carrots in pickling liquid in an airtight container, shaking container occasionally, at least 1 day.
1440 min
