Gingered Pickled Carrots Recipe

Gingered Pickled Carrots Recipe

  • 1 pound smaller organic carrots
  • 3 tablespoons matchsticks of peeled fresh ginger
  • 1 cup vinegar
  • 1/4 cup turbinado sugar
  • 1 tablespoon kosher salt
  1. Peel the carrots and cut them into batons about 4 inches long by 1/2-inch thick. Toss with the ginger and pack into clean, sterilized jars.
  2. Combine 1 cup water with the vinegar, turbinado sugar, and salt in a saucepan and bring to a boil. Pour the mixture over the carrots, leaving about 1/2 inch of space at the top of each jar.
  3. At this point the pickles are pretty much done but they will be at their best a day or two later. The shelf life, without hot canning processing, is about 10 days. With proper canning, it is 6 to 8 months.
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