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Ginger Pickled Carrots

Yields1 Serving

 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

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.