Ginger Pickled Carrots Recipes

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GINGERED PICKLED CARROTS



Gingered Pickled Carrots image

Provided by Hugh Acheson

Categories     Ginger     Low Fat     Vegetarian     Vinegar     Root Vegetable     Carrot     Healthy     Vegan

Yield Makes 3 pints

Number Of Ingredients 5

1 pound smaller organic carrots
3 tablespoons matchsticks of peeled fresh ginger
1 cup vinegar
1/4 cup turbinado sugar
1 tablespoon kosher salt

Steps:

  • 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.
  • 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.
  • 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.

ASIAN PICKLED CARROTS(GINGER)



Asian Pickled Carrots(Ginger) image

Make and share this Asian Pickled Carrots(Ginger) recipe from Food.com.

Provided by Coppercloud

Categories     Vegetable

Time 45m

Yield 3 Half pints

Number Of Ingredients 9

1 lb carrot, 3/4-inch bias-sliced (halave any thick carrots lengthwise)
1 teaspoon salt
1/4 cup fresh ginger, peeled and julienned
3 whole allspice
3/4 cup water
3/4 cup rice vinegar
1/3 cup brown sugar, packed
4 whole cloves
4 whole black peppercorns

Steps:

  • In a covered large sauce pan, cook carrots with salt in a small amount of boiling water for about 3 minutes or until crip-tender, drain.
  • Pack carrots into three sterilized 8 oz jars. Divide fresh ginger between the jars, place one whole allspice in each jar.
  • In small sauce pan, combine water, vinegar, sugar, cloves and peppercorns. Bring to a boil, reduce heat and simmer uncovered for 5 minutes.
  • Poor hot vinegar mixture over carrots. Wipe rims, add lids and store in fridge up to 3 months.

Nutrition Facts : Calories 209.7, Fat 2.3, SaturatedFat 0.6, Sodium 907.6, Carbohydrate 52.4, Fiber 8.6, Sugar 31.1, Protein 2.7

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