If you wind up with a bumper crop of carrots—or if you’re just looking for a fresh way to whip up a tasty snack—pickled ginger carrots will hit the spot with a little zing!Print
Pickled Ginger Carrots
If you wind up with a bumper crop of carrots—or if you’re just looking for a fresh way to whip up a tasty snack—pickled ginger carrots will hit the spot with a little zing!
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: Serves 4 1x
- Category: Sides & Sauces
- 2 pounds fresh peeled carrots
- 2 cups unseasoned rice wine vinegar
- 1 1/2 cups water
- 3 tablespoons minced ginger
- 3 whole star anise
- 3/4 cup sugar (raw or granulated)
- 1 tablespoon crushed red pepper flakes (optional)
- 1 clove garlic, peeled and minced
- 1 teaspoon kosher salt
- Cut carrots into sticks, about 3 to 4 inches long. You’ll be putting the carrots into a mason jar, so adjust your length accordingly.
- Combine all ingredients except the carrots in a medium-size saucepan.
- Bring liquid to a boil, stirring until the sugar is dissolved.
- Add the carrot sticks to the pot.
- Bring the liquid back to a boil for about 2 minutes, then turn off the heat.
- Use tongs to put carrot sticks and star anise into sterilized mason jars, leaving 1/2 inch of headspace.
- Pour the hot brine over the carrot sticks. Be sure to cover them.
- Seal the jars and shake.
- Refrigerate for at least an hour. Best flavor comes after 24 hours. Pickled ginger carrots will keep in the refrigerator for 2 to 3 weeks.
Have you made pickled ginger carrots? They go great with sandwiches, or as a quick tasty snack! Please tell us how your pickled ginger carrots turned out.