Ginger Carrot Pickles: Tangy and Crisp
Pickled carrots with a zing of ginger.
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Nutrition per Serving
- Calories
- 60
- Protein
- 1g
- Carbs
- 14g
- Fat
- 0g
Ingredients
Estimated total cost: €4.15 · €1.04/serving
- 1 pound petite organic carrots (look for small, slender carrots for an elegant touch)Est. price €2.50–€4.50
- 3 tablespoons julienned fresh ginger (peel the ginger using a spoon for minimal waste)Est. price €0.00–€0.00
- 1 cup quality vinegar (use rice vinegar for a delicate flavor)Est. price €1.20–€3.50
- 1/4 cup raw turbinado sugar (adds a subtle molasses note)Est. price €0.35–€0.70
- 1 tablespoon flaky kosher salt (sprinkle the salt from a height for even distribution)Est. price €0.10–€0.25
Steps
- 1
Begin by peeling the carrots and slicing them into batons measuring approximately 4 inches in length and 1/2-inch in thickness. Mix the carrots with the ginger before tightly placing them into sanitized jars.
- 2
In a saucepan, bring 1 cup of water, vinegar, turbinado sugar, and salt to a boil. Fill each jar with the mixture, ensuring there is a 1/2-inch gap from the top.
- 3
Once the pickles are prepared, they can be enjoyed immediately, but their flavors will further develop if left to rest for a day or two. If you choose not to undergo hot canning processing, these pickles will last around 10 days. However, with proper canning procedures, they can be preserved for 6 to 8 months.
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Cultural note
Pickling is a preservation technique that has been used for centuries across various cultures. Ginger carrot pickles are a popular condiment in Asian cuisine, particularly in dishes like banh mi sandwiches and rice bowls. The tangy and crisp flavors add a refreshing element to meals.
Seasonal note
Carrots and ginger are typically in season during the fall and winter months, making this dish ideal for cooler weather. Pickling can extend the shelf life, allowing you to enjoy these flavors year-round.
Health note
These ginger carrot pickles are low in calories and fat, high in fiber, and provide a good amount of vitamin A and C. The carrots offer beta-carotene, while ginger is known for its anti-inflammatory properties. However, the high sodium content should be considered for those watching their salt intake.
