Ginger Pickled Carrots 

Just like the dill pickled carrots I have posted before, these carrots demonstrate again how good pickled carrots can be. You can use these ginger ones in all the same ways you might use the dills, such as in salads, sandwiches, as a garnish or even just for snacking. The flavor in these however lend themselves more to Asian dishes. I used them in summer rolls (recipe coming soon) with much success. 

I also found that you can sort of “second hand pickle” by storing other vegetables in the brine after some of the carrots have been eaten. I tossed in leftover pieces of bell pepper and cucumber, and found they stayed crisp much longer then they would have otherwise. And they also had a great flavor boost as well. 

The ginger slivers, after all the pickled produce had been eaten, can be enjoyed as well. They taste just like the pickled ginger that comes along with sushi! Though the ones from this recipe are a bit more fibrous.

It is best to let them sit in the refrigerator for a day before you try them to allow the flavors to mellow and blend.

Ingredients: 

• 1 bunch carrots 
• 1/2 cup apple cider vinegar 
• 3 Tablespoons salt 
• 3 Tablespoons sugar 
• 2 inch nob of fresh ginger 
• 3 cups water 

Method: 

1—Cut carrots into 3 inch long and 1/2 inch thick slivers 

2—Bring some water to boil in a pot. Place carrots in the boiling water to blanch them for 1 minute. 

3—Pour carrots into a colander and run cold water over them to stop them from cooking further. The goal is to have carrots that are nice and crisp but not too crunchy.

4—In a small pot, combine the rest of the ingredients and bring to a boil. 

5—Place the carrots in a large jar or heat safe container and pour the hot brine over them. Let sit until cool, then place in the refrigerator, after which they can be kept there for a month or more.

Enjoy! 
Photos and recipe my Kate M