Pickled Ginger-Carrots 🥕🥕🥕

by Friday, September 4, 2020

Unbelievable FLAVOR. Minimal effort.

I am always looking for interesting ways to replace high-calorie sauces and to add spice naturally. I decided to give pickling a try. Ginger is always on hand, I had a bunch of carrots from my produce box I didn’t want to go to waste. Pickling has been on my list of simple natural techniques to try since I fell in love with mason jars. Turns out, it was easier than I thought.

What you need

  • 6 carrots
  • 2-inch knob of ginger root
  • 2 cups vinegar
  • 1 cup of water
  • 1 tbs sugar
  • 1 tbs salt
  • a few chili peppers (optional)
  • 24-ounce mason jar with lid

What to do 

Add the water, vinegar, salt, and sugar into a medium pot, stir and bring to a boil.

While you’re waiting for the water to boil, use a potato peeler to first peel the skin off the carrots and ginger. Next, use the peeler or a mandolin to shave the carrots and ginger into thin ribbons.

Add the carrots and ginger into a medium-sized bowl. Once the water has started to boil pour the water mixture (brine) on top of the veggies. Cover the bowl with a cloth and set aside to cool.

Once the mixture has slightly cooled, use tongs to add it to a large mason jar. Pour the remaining brine in the jar and lid. Put it in the refrigerator. Your carrots will be ready and pickled after a few hours but will keep for a few months with refrigeration.

Use this as a side dish or a sandwich topping. I used my first try on ground chicken tacos!

Try and Share!

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