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!