Gingery Pickled Carrots Recipe
Prep Time:
72 hours, 15 minutes
Cook Time:
10 minutes
Servings:
12 Servings
Ingredients
  • 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
Directions
  1. Peel the carrots and cut into thin julienne strips or use a mandoline tool to slice them quicker.
  2. Then peel the ginger and garlic and thinly slice.
  3. Add the carrots, ginger, garlic, and red pepper flakes to a 24-ounce jar alternating the ingredients into layers.
  4. Combine the water, vinegar, honey, and salt in a medium pot. Bring to a boil.
  5. 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.