Ginger Pickled Carrots

Ginger Pickled Carrots


August 14, 2012

adapted from Gourmet, by way of David Lebovitz

  • Makes: Makes 2-4 jars.


1 lb carrots, peeled

1 cup water

1 cup cider vinegar

1/4 cup sugar

1 garlic clove, lightly crushed (optional)

1-2 slices fresh ginger

1 1/2 Tbsp. coarse salt


1Peel and cut the carrots into sticks about the size of your baby finger. Bring a saucepan of water to a boil and drop the carrots in; cook for about a minute, then drain them and run under cool water to stop them from cooking. Drain well.

2In the same pot, bring the remaining ingredients to a boil, then reduce the heat and simmer for a minute. The sugar and salt should be completely dissolved.

3Pack the carrot sticks into a jar or jars, and pour the brine overtop, tucking in the slices of ginger too. Let them cool, then store in the fridge for up to a month. They should be ready to eat in a day or two, but will be much better after a week.


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