What You Need

1 small bunch Multi-colored petite carrots

1/2 in. Fresh ginger root; peeled and shaved thinly 

1 tsp. Whole peppercorns

1 small Thai chili; quartered & seeded

1/4 Lemon; sliced thinly

1 1/2 tsp. Pickling salt

3/4 c. Water

3/4 c. White vinegar

Ginger Pickled Carrots

seasonal RECIPES for those who love to EAT

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Becca's Menu

Pickling seems to be all the rage lately.  This isn’t surprising, since pickling is actually a pretty easy process (particularly if you’re just making refrigerator
goodies).  If you’re a salt lover, pickled things are probably high on your list and they make a great appetizer or snack with a cold beer.  Feel free to
mix this up with veggies of your choice, and don’t be surprised if your purple
carrots (or radishes) turn everything a light pink color.


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  Serves:  4

  Prep. Time:  10 minutes

  Cook Time: ​ 1 day (sitting in the refrigerator)

  Difficulty: ​ Easy

What You Do

1.  Remove tops from carrots and peel. Julianne carrots (i.e. cut into matchstick pieces).

2.  Pack carrots loosely in an airtight container (mason jars work well). Add shaved ginger, peppercorns, chili, and lemon to the container. Sprinkle with pickling salt.

3.  Combine water and white vinegar. Pour into container, seal and then shake gently to distribute ingredients.

4.  Seal container and refrigerate for a minimum of 24 hours; shaking gently every few hours. The veggies will keep for up to three weeks in the refrigerator