This EASY recipe for ginger pickled carrots produces crunchy, tangy, super flavorful carrot pickles! Paleo, vegan, gluten free.
Nothing says the 4th of July quite like a barbecue, and no barbecue is complete, in my very humble opinion, without pickles! Making your own pickles is one of the easiest and tastiest ways to eat your vegetables. This recipe uses carrots, but the brine can easily be poured over green beans, cucumbers, radishes, snap peas, okra, cooked beets, cauliflower, or your favorite vegetable for pickling! Watch my video above to see the few easy steps it takes to turn your farmer’s market bounty into something much more exciting.
I hope your 4th of July weekend is jam packed with abundant sunshine, grilled cheeseburgers, homemade pickles, strawberry/blueberry/whipped cream desserts and plenty of star spangled good times. Be safe and enjoy. xo
- 2 cups vinegar
- 1 cup water
- 4 tablespoons sugar
- 1 tablespoon salt
- 1 teaspoon soy sauce
- 1 knob ginger, peeled and sliced into rounds
- 4 cloves garlic, peeled and smashed
- 1 jalapeno, sliced
- 1 lb carrots (or as many will fit in your jars), greens trimmed, cleaned, and cut to fit the jar if needed
- Combine the first 7 ingredients in a medium saucepan and bring up to a boil. Simmer for a few minutes, and then remove from the heat to cool slightly.
- Evenly distribute the carrots between two pint sized jars. Sprinkle the jalapeños on top, and then pour the brine over to cover. Use your fingers to tuck in a few pieces of garlic and ginger.
- Cover the jars and place in the refrigerator for up to several months. The pickles will be ready after a few hours, and will continue to get stronger with time.
- This recipe is great with other vegetables too. Experiment with whatever is fresh at your market and find your favorite vegetable to pickle!
- Once the pickles are gone, save the leftover brine to make another batch, or whisk into a vinaigrette.