Recipe by House Chef, Abbie Leeson
Learning through travel, Abbie has eaten her way through nearly 60 countries. Australia, Finland, Morocco, Japan and France - a few of her culinary favorites. She's passionate about taking ginger into unexpected places, while still revisiting the classics like her beloved Ultimate Chewy Ginger Snaps. Favorite culinary book: Salt, Fat, Acid, Heat. Favorite moment with a fellow chef: Dinner with Julia Child, 1992. Actually, she was at the next table. We told the waiter, "We'll have what she's having."

Quick Pickled Ginger Carrots

PREP: 20 MIN  |  COOK: 15 MIN  |  REFRIGERATE: 1-24 HRS

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 as a colorful and healthy addition to a crudités platter.

ingredients

  • 2 pounds peeled carrots
  • 2 cups unseasoned rice wine vinegar
  • 1-1/2 cups water
  • 3 tablespoons The Ginger People® Organic Minced Ginger
  • 3 whole star anise
  • 3/4 cup raw or granulated sugar
  • 1 teaspoon crushed red pepper flakes (optional)
  • 1 clove garlic, peeled and minced
  • 1 teaspoon kosher salt

 

directions

  1. Cut carrots in half so each piece is about 3-4 inches long. Then cut lengthwise to make sticks about 1/4 – 1/2 inch thick depending on your preference.
  2. In a medium saucepan, combine the vinegar, water, Minced Ginger, star anise, sugar, crushed red pepper flakes, garlic and salt. Bring to a boil, stirring just until the sugar is dissolved.
  3. Add the carrot sticks to the brine. Bring the liquid back to a boil, about 2 minutes. Turn off the heat.
  4. Immediately use tongs to divide the carrot sticks and star anise between sterilized mason jars, leaving 1/2 inch headspace.
  5. 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.
Recipe by House Chef, Abbie Leeson
Learning through travel, Abbie has eaten her way through nearly 60 countries. Australia, Finland, Morocco, Japan and France - a few of her culinary favorites. She's passionate about taking ginger into unexpected places, while still revisiting the classics like her beloved Ultimate Chewy Ginger Snaps. Favorite culinary book: Salt, Fat, Acid, Heat. Favorite moment with a fellow chef: Dinner with Julia Child, 1992. Actually, she was at the next table. We told the waiter, "We'll have what she's having."
Reviews (1)
Erin G.
05/26/2021

Delicious! A new way to eat carrots 😀