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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.
👥 2 Servings⏱️ Prep & Cook: 15 min⏳ Prep: 15 min👤 Nicole Gaffney📖 coleycooks
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- saucepan
📝 Preparation Steps
1
Combine the vinegar, water, sugar, salt, soy sauce, ginger and garlic in a medium saucepan and bring up to a boil.
vinegar2 cupswater1 cupsugar4 tablespoonssalt1 tablespoonsoy sauce1 teaspoongarlic (peeled and smashed)4 cloves
2
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.
carrots (or as many will fit in your jars, greens trimmed, cleaned, and cut to fit the jar if needed)1 lb
3
Pour the hot brine over everything, making sure the carrots are fully submerged.
carrots (or as many will fit in your jars, greens trimmed, cleaned, and cut to fit the jar if needed)1 lb
4
Use your fingers to tuck in a few pieces of garlic and ginger. Be careful of the hot liquid.
garlic (peeled and smashed)4 cloves
5
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.
carrots (or as many will fit in your jars, greens trimmed, cleaned, and cut to fit the jar if needed)1 lb
Nutrition Facts
calories
247 kcal
fat Content
1 g
serving Size
1 serving
fiber Content
7 g
sugar Content
35 g
sodium Content
3825 mg
protein Content
3 g
carbohydrate Content
49 g
saturated Fat Content
0.1 g
unsaturated Fat Content
0.33 g
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