Ginger Pickled Carrots
It looks like a slice of brie tucked into the jar with the carrots – I assure you it’s not. It’s fresh ginger, a spur-of-the-moment addition inspired by David Lebovitz‘s mention of using ginger sugar in his batch. (From Paris to Tofino, connecting the world one pickle at a time.)
I find myself now in the unusual position of trying to use up food before leaving Tofino to head home – among my targets were a bunch of carrots, forgotten in their crisper drawer in lieu of ice cream and fish & chips. And because all produce has pickle potential, I decided to do up a couple jars of them – one to take home and one to leave for whomever winds up at the house next.
Pickling carrots is easy – and makes great use of all the wee finger-sized ones that are coming out of the ground right about now. You peel and blanch them, then dump out the water and add vinegar, water, sugar and salt to the pan. Bring it to a boil to dissolve the lot, then pour the hot brine over the carrots, which have been tucked into a jar along with some pickling spice or garlic cloves or ginger or fennel seed, or whatever tickles your pickle.
Ginger Pickled Carrots
AuthorJuliePeel 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.
In 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.
Pack 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.
Ingredients
Directions
Peel 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.
In 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.
Pack 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.
Hi Julie,
I noticed you tweeted about going to Portland. I was there in June for a few days. Clyde Common @ Ace Hotel, Andina, Lovejoy Bakers, Powells Books, Food Carts galore (i did the ones at Cartopia on Hawthorne, Alberta Steet (Branch, Salt & Straw, Bollywood Theatre, Aviary), Mississippi Ave (shopping at the Meadow, Mr. Green Beans), Cocktails (Branch, Tear Drop, Departure Lounge, Beaker and Flask, Rum Club) Saturday Farmers’ Market at the South Blocks Park (OSU), Japanese Garden, Chinese Garden, Rose Garden, Voodoo Doughnuts, NW 23 Ave (trendy shopping), various antique/second hand/salvage shops, Oregon Heritage Museum, Wine tour of the Willamette Valley, Pine State Biscuits, Micro Distilleries/Tour, Hawthorne District….
Cheers,
Jake
Today Julia Child would have been 100. I’m going to cook something in her honour. Are you going to post anything?
I wonder if today’s cooks feel the way she did about preparing food.
🙂
In case you haven’t seen this yet, I need to share a video on YouTube called “Julia Child Remix.” I hope you enjoy it as much as I did. It’s brilliant. Happy 100th, Julia. http://www.youtube.com/watch?v=80ZrUI7RNfI&feature=youtu.be
Really that easy….come on…and what if I want to make 12 250 ml jars…can you give me the recipe amounts for that much pls?
Thanks from your #1
MFO
clerouxram@xplornet.com
Lovely recipe! The photos are gorgeous.
I love the sound of this recipe! I may try it too. I also enjoyed the Julia Child memories. Hard to believe she would have been 100.
looks great
Can this be adapted for other veg, maybe minus the ginger? I reaally want to make pickles but afraid of the whole mason jar sterlizing and all that so would like to make just small amounts for the fridge thanks!
Can you proof this recipe?
Meg – you probably could, just like any pickle recipe.. I’d use a time similar to other pickles. I haven’t pressure canned them for a longer shelf life myself!
By which I mean seal the jars in case that looks like I meant proof read. Oh boy, I don’t mean that 🙂