Pickled Ginger Carrots

I always forget that pickling veggies is the easiest thing to do and offers the most reward! I’ve been pickling carrots with ginger ever since Sweet Roots inspired me to make crispy tofu bahn mi. What a fulfilling, easy dish for these cold nights! It also rekindled a love for food that had been MIA for a while (which explains my absence, I got kinda sick). Nothing says “welcome home” like a hearty sandwich and a bed of greens.

Crispy Tofu Bahn Mi with Sesame-Tamari Kale

This recipe is adapted from my all-time favorite, Smitten Kitchen. I reduced the amount of sugar and took out the garlic, although the garlic would be very tasty with the ginger! Be sure to use an airtight container or else your fridge will begin to smell ripe after a week or so. Over the weekend, when you have a half hour to spare, send those carrots through the julienne blade of your processor and get those carrots a’pickling.

Pickled Ginger Carrots

  • 1 pound carrots, cut into 3 1/2- by 1/3-inch sticks
  • 1 1/4 cups water
  • 1 cup cider vinegar (for a sweeter brine) or plain vinegar (what I prefer for pickling)
  • 2 tbsp sugar
  • 1-2 tbsp fresh ginger, minced
  • 1 1/2 tablespoons salt
  1. Place the carrots in a heatproof container.
  2. Bring the water vinegar, sugar, ginger and salt to a boil in a saucepan. Reduce the heat and simmer for 2 minutes. Pour the liquid over the carrots. Cool, uncovered. remaining ingredients to a boil in saucepan, then reduce heat and simmer 2 minutes. Pour pickling liquid over carrots and cool, uncovered.
  3. Seal with an airtight container and enjoy after a few hours. They should keep for up to a month but I doubt they’ll last that long!

Author: 2birds1scone

My name is Shayla and I talk about food. A lot. I live in Brooklyn, NY where I work as a data nerd in the startup world. As much as I wish I could say I've been a healthy vegetarian for the past 8 years, I can't. I started off as many veg's do: eating primarily processed soy products, pasta, and pizza. I also brought meat back into my diet when I started a job in catering. When I realized that cutting out meat didn't make me feel any better and I was still gaining weight, I decided I needed to make some major changes. I started experimenting and researching; I found that the fresher the food was, the more I enjoyed it. I believe we are what we eat. How we feel and what we eat is so profoundly interconnected. It's impossible to exclude factors like diet and lifestyle when you are trying feel better overall. I understand how difficult eating (or just finding) healthy food can be which brings me to this blog. I aspire to help people make healthy living easier. 2birds1scone is a place for suggestions, inspiration and shared information. It's about bringing healthier perspectives to every part of your life. Please feel free to submit your thoughts and recipes! Namaste. "One choice at a time, with intention and compassion for our selves and our planet, we can eat clean and live well." -Terry Walters

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