Ginger Pickled Carrots

This EASY recipe for ginger pickled carrots produces crunchy, tangy, super flavorful carrot pickles! Paleo, vegan, gluten free.

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Course: condiment

Cuisine: American

Keyword: brined carrots, ginger brine, ginger pickling, pickled carrots

Prep Time: 15

Total Time: 15

Servings: pints

Calories: 247kcal

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.