Recipes

Quick Pickled Ginger Carrots

House Chef Abbie Leeson USA
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icon--seal icon--serving-size
Serves 4
icon--seal icon--difficulty
Not too tricky
icon--seal icon--time
20min

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

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Directions
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. See it
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. See it
Add the carrot sticks to the brine. Bring the liquid back to a boil, about 2 minutes. Turn off the heat.
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Immediately use tongs to divide the carrot sticks and star anise between sterilized mason jars, leaving ½ inch (13 mm) headspace.
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Pour the hot brine over the carrot sticks, being sure to cover them. See it
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. See it
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