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Quick Pickled Ginger Carrots

Meet Chef Abbie Leeson, Owner, The Ginger People Short bio – Lorem ipsum dolor sit amet, consectetuer adipiscing elit, sed diam nonummy nibh euismod tincidunt ut laoreet dolore magna aliquam erat volutpat. Ut wisi enim ad minim veniam, quis nostrud e

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You can make these pickled carrots as spicy as you wish; just adjust the red pepper flakes up or down. Great for Bloody Marys or use them as a colorful and healthy addition to a crudités platter.


  • 2 lbs (908 g) peeled carrots
  • 2 c(475 ml) unseasoned rice wine vinegar
  • 122 C (350 ml) water
  • 3 Tbsp (15 g)
  • 3 whole star anise
  • 3/4 c (144 g) raw or granulated sugar
  • 1 tsp (5 g) crushed red pepper flakes (optional)
  • 1 clove garlic, peeled and minced
  • 1 tsp kosher salt


Cut carrots in half so each piece is about 3-4 inches long. Then cut lengthwise to make sticks about ¼ – ½ inch thick depending on your preference.

In a medium saucepan, combine the vinegar, water, ginger, star anise, sugar, crushed red pepper flakes, garlic and salt. Bring to a boil, stirring just until the sugar is dissolved.

Add the carrot sticks to the brine. Bring the liquid back to a boil, about 2 minutes. Turn off the heat.

Immediately use tongs to divide the carrot sticks and star anise between sterilized mason jars, leaving ½ inch (13 mm) headspace.

Pour the hot brine over the carrot sticks, being sure to cover them. Seal jars well and shake to combine. Then refrigerate for at least 1 hour. The flavors will deepen and intensify the longer it marinates. Best flavor is achieved after 24 hours. Will keep in the refrigerator for 2-3 weeks.