Ginger-Pickled Carrots Recipe

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Eating from the Ground Up Recipes for Simple, Perfect VegetablesThis is a classic fridge pickle spicy, sour, and crunchy. They’re so good right out of the jar, but these spicy carrots also make zingy additions to potato and grain salads, sandwiches, and really anything that needs a little punch. These pickles will keep in the fridge for months, but when the carrots are gone, just shove more vegetables in there the brine will work its magic on anything from green beans to radishes to fennel.

  • Yield: 1 Pint


  • 2 inches fresh ginger, unpeeled, cut into ¼-inch-thick coins
  • 2 garlic cloves
  • 8 ounces carrots (about 2 large), peeled and cut into sticks to fit your jar
  • 1 cup warm water
  • 2 teaspoons kosher salt
  • 1 tablespoon honey
  • ¾ cup apple cider vinegar
  • ¼ teaspoon crushed red pepper flakes
How to Make It
  1. Put the ginger and garlic in the bottom of a 2-cup wide-mouth jar. Pack the carrots into the jar vertically.
  2. Combine the water, salt, honey, vinegar, and red pepper flakes in a separate jar. Top it with its lid, and shake vigorously to combine. Pour the brine over the carrots until it just covers them. Top the carrot jar with a lid and refrigerate for at least 24 hours before you eat the carrots. Any leftover brine can be stored in the refrigerator for future pickles.

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