Pickled Ginger Carrots
Ingredients
- 2 lb carrots, cut into 3 1/2- by 1/3-inch sticks ⓘ
- 1 1/2 cups water ⓘ
- 2 cups cider or plain white vinegar (the former makes a sweeter, milder brine...I split it 50/50) ⓘ
- 1/3 cup sugar ⓘ
- 1 or 2 two-inch pieces fresh ginger, peeled and julienned ⓘ
- 2 garlic cloves, lightly crushed ⓘ
- 2 tablespoons kosher salt ⓘ
Instructions
- Bring all ingredients except carrots to a boil in saucepan, then reduce heat and simmer 2 minutes. Add carrots and simmer an additional 2 minutes. Remove from heat and cool, uncovered. Chill carrots, covered, at least 1 day for flavors to develop.
- Carrots keep, chilled in an airtight container, 1 month.
Nutrition & Diet Analysis (per serving)
285
kcal
14% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).