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.
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
- Place the carrots in a heatproof container.
- 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.
- 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!