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Ginger Pickled Carrots Recipe

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Crisp carrots quickly pickled with fresh ginger, garlic, and a tangy vinegar brine create a bright, refreshing condiment perfect for salads, bowls, and sandwiches.

Ingredients

  • 4 medium carrots, peeled and cut into thin sticks or slices
  • 2 tbsp fresh ginger, peeled and thinly sliced
  • 1 cup white vinegar or rice vinegar
  • 1 cup water
  • 2 tbsp granulated sugar
  • 1 1/2 tsp salt
  • 2 garlic cloves, lightly crushed
  • 1 tsp black peppercorns
  • 1/2 tsp red pepper flakes (optional)
  • 1/2 tsp mustard seeds (optional)
  • 1/2 tsp coriander seeds (optional)

Instructions

  1. Wash and peel the carrots, then cut them into thin sticks, slices, or ribbons.
  2. Peel the fresh ginger and slice it thinly.
  3. In a small saucepan, combine the vinegar, water, sugar, and salt.
  4. Heat over medium heat, stirring until the sugar and salt dissolve completely.
  5. Remove the brine from the heat.
  6. Place the carrots, sliced ginger, garlic, peppercorns, and any optional spices into a clean glass jar.
  7. Pour the warm pickling liquid over the carrots until fully submerged.
  8. Allow the mixture to cool to room temperature.
  9. Seal the jar and refrigerate for at least 12 hours before serving.

Notes

  • Rice vinegar gives a milder, slightly sweeter flavor that works well in Asian-inspired dishes.
  • For extra heat, add sliced fresh chili peppers along with the carrots.
  • These quick pickles taste best after sitting overnight.
  • Use clean utensils when removing carrots to keep them fresh longer.
  • Store in the refrigerator for up to 3 weeks.

Nutrition

Find it online: https://thefamilycooking.com/ginger-pickled-carrots-recipe/