Gingered Pickled Carrots
A zesty and aromatic pickled carrot recipe featuring fresh ginger and a tangy vinegar brine. These crisp carrot batons make a perfect accompaniment to sandwiches or as a refreshing side dish.
4 servings
30 min
Ingredients
- •1 pound smaller organic carrots
- •3 tablespoons matchsticks of peeled fresh ginger
- •1 cup vinegar
- •¼ cup turbinado sugar
- •1 tablespoon kosher salt
Cooking Instructions
- 1.
Peel the carrots and cut them into batons about 4 inches long by 1/2-inch thick. Toss with the ginger and pack into clean, sterilized jars.
15 min
- 2.
Combine 1 cup water with the vinegar, turbinado sugar, and salt in a saucepan and bring to a boil. Pour the mixture over the carrots, leaving about 1/2 inch of space at the top of each jar.
10 min
- 3.
At this point the pickles are pretty much done but they will be at their best a day or two later. The shelf life, without hot canning processing, is about 10 days. With proper canning, it is 6 to 8 months.
5 min
