Name: Pickled Ginger Carrots
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 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

Pickled Ginger Carrots

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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!

Author: Norann Oleson
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: Serves 4
Category: Sides & Sauces

Ingredients

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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

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Instructions

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.

Find it online: https://foodgardening.mequoda.com/recipe/pickled-ginger-carrots/