Gingery Pickled Carrots Recipe
Pickled vegetables are a delicious and healthy addition to any meal and pickled carrots are no exception. Adding ginger to the mix adds an extra layer of flavor and a hint of spice to the already tangy pickled carrots. This recipe is easy to make and requires just a few ingredients. Wellness coach and recipe developer Miriam Hahn brings us this recipe for gingery pickled carrots.
Hahn says, "If you open my fridge at any given time, you will see a variety of sauerkrauts and pickled vegetables. I use them for topping all kinds of things ranging from a tofu scramble to sandwiches to Buddha bowls. They add a pop of flavor and it's a great way to get in another serving of veggies." Whether you are a pickling pro or a newbie to this type of thing, this recipe is sure to delight your taste buds and add some excitement to your next meal.
Gather the ingredients for gingery pickled carrots
To make this recipe, we'll need some carrots as you might have guessed. "I like to buy organic carrots which are readily available at most stores," Hahn shares. Then we'll also need some ginger root and garlic from the produce department. For the pickling ingredients, we'll be using water, white vinegar, raw honey, red pepper flakes, and Himalayan pink salt. "I'm using Himalayan pink salt because it doesn't contain iodine or anti-caking agents. In place of this you can also use true pickling salt which is also void of those ingredients," Hahn shares.
Prepare the carrots, ginger, and garlic
Start out by peeling the carrots. Then we'll need to cut them into thin julienne strips. If you have a mandoline slicer this will be the fastest way to get them cut. "I use the julienne blade and set the dial on ⅛-inch. As always, when using a mandoline, you need to be extra careful because the blades are very sharp. Most mandolines come with a tool that holds the vegetables while slicing or you can use a special glove that will protect your hands," Hahn warns. After the carrots are ready to go, peel and slice the ginger and garlic. "I like to slice these very thin and it can easily be done by hand," Hahn remarks.
Stuff the jars and make the brine
Now that everything is cut, add the carrots, garlic, ginger, and red pepper flakes to a glass jar that has a lid. You can pack everything in tightly if needed. To make our pickling brine, combine the water, vinegar, honey, and salt in a medium pot. Bring to a boil and stir to make sure the honey and salt are dissolved. Then pour the mixture into the jar over the carrots mixture. Let the jar cool for about 30 minutes, then seal with the lid.
Refrigerate for 3 days and serve
Once the jar is cool enough to handle, put it into the fridge and let the pickling magic happen. After 3 days the gingery pickled carrots are ready to eat. You'll love having this crunchy refreshing condiment ready to throw on a sandwich, salad, or taco for a zesty twist. The pickled carrots will last well in the fridge for up to 4 weeks if kept in a sealed container.
- 1 bag (2 pounds) carrots
- 3 inches fresh ginger
- 2 garlic cloves
- 1 teaspoon red pepper flakes
- 1 ½ cups water
- 1 ½ cups white vinegar
- 2 tablespoons raw honey
- 1 teaspoon Himalayan pink salt
- Peel the carrots and cut into thin julienne strips or use a mandoline tool to slice them quicker.
- Then peel the ginger and garlic and thinly slice.
- Add the carrots, ginger, garlic, and red pepper flakes to a 24-ounce jar alternating the ingredients into layers.
- Combine the water, vinegar, honey, and salt in a medium pot. Bring to a boil.
- Pour the hot mixture over the carrot mixture and seal with a lid. Let the jar cool for about 30 minutes, then put in the fridge. Refrigerate for 3 days and the pickled carrots are ready to eat.
| Calories per Serving | 51 |
| Total Fat | 0.2 g |
| Saturated Fat | 0.0 g |
| Trans Fat | 0.0 g |
| Cholesterol | 0.0 mg |
| Total Carbohydrates | 11.0 g |
| Dietary Fiber | 2.2 g |
| Total Sugars | 6.6 g |
| Sodium | 248.7 mg |
| Protein | 0.8 g |
