PHOTO: BARBARA PLEASANT
These pickled carrots make for a quick and tasty treat.
Ingredients
- 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
Directions
- 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.
- And once you’ve eaten all the carrots, you can use the pickling liquid as a salad dressing or marinade.
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. To enjoy carrots year-round, read Carrot Varieties to Sustain You All Year.
Contributing editor Barbara Pleasant gardens in southwest Virginia, where she grows vegetables, herbs, fruits, flowers and a few lucky chickens.
Originally published as “Pickled Carrots With Ginger” in the April/May 2006 issue of MOTHER EARTH NEWS.
