For an interesting mix of flavors, try using different colors and varieties of carrots in this Ginger Pickled Carrots Recipe. And once you’ve eaten all the carrots, you can use the pickling liquid as a salad dressing or marinade.
1/3 cup sugar
1/2 cup rice vinegar
1/2 cup water
1/4 teaspoon salt
3 cups carrots, peeled and cut into bite-sized pieces
One 2-inch piece of fresh ginger, sliced into 1/4-inch-thick pieces
In a medium saucepan, bring the sugar, vinegar, water and salt to a slow boil. Add the carrots and ginger, cover and simmer until crisp-tender, about 4 minutes. Transfer to a container with a lid and chill at least 2 hours. The pickled carrots will keep for up to a week.
Curious about carrots? Homegrown carrots have more flavor than those bought at the store. Try growing your own in Growing Carrots: Carrot Varieties, Soil Conditions and Harvest Times
Contributing editor Barbara Pleasant gardens in southwest Virginia, where she grows vegetables, herbs, fruits, flowers and a few lucky chickens. Contact Barbara by visiting her website or finding her on Google+.