Quick Pickled Carrots with Ginger
This EASY recipe for ginger pickled carrots produces crunchy, tangy, super flavorful carrot pickles! They make a killer snack and are a great addition to salads, sandwiches, rice bowls, and charcuterie boards.
Servings: 2 pints
Calories: 247kcal
Ingredients
- 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
Instructions
- Combine the vinegar, water, sugar, salt, soy sauce, ginger and garlic in a medium saucepan and bring up to a boil.
- Simmer for a few minutes, then remove from the heat to cool slightly.Evenly distribute the carrots and jalapeño slices between two pint sized jars.
- Pour the hot brine over everything, making sure the carrots are fully submerged.
- Use your fingers to tuck in a few pieces of garlic and ginger. Be careful of the hot liquid.
- Let the jars cool down, then cover and place in the refrigerator for a minimum of 30 minutes or for up to 2 months. The pickled carrots will continue to get stronger and more sour with time.
Notes
- 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.
- You don't need to peel carrots before pickling, but if you're sensitive to the peels, you can.
- For a bit more spice, sprinkle in some red pepper flakes.
Nutrition
Calories: 247kcal | Carbohydrates: 49g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.03g | Sodium: 3825mg | Potassium: 794mg | Fiber: 7g | Sugar: 35g | Vitamin A: 37965IU | Vitamin C: 24mg | Calcium: 109mg | Iron: 1mg
