I have three words for you… ginger pickled carrots! If your farmer’s market is flooded with gorgeous locally grown carrots right now like mine is then you have to try this delicious recipe from Not Your Mama’s Canning Book by Rebecca Lindamood! And if not, you still need to try this recipe. Yes, it’s that good.
I have a confession. Canning intimidates me a little. So when Katie asked if I was interested in reviewing Rebecca’s cookbook , I said, “suuuuure,” while covertly nodding my head noooooo. But then she twisted my arm (just kidding) and said we were going to do a GIVEAWAY (not kidding, see below), so I decided to face my fears, jump in and make these ginger pickled carrots.
Actually, I have canned before and enjoyed the fruits of my labor, but the process is always a little scary for me. Are the jars going to spill out in the water bath? Will the lids make that ultra-satisfying “POP!” after they come out?? What the heck do I do if they don’t???
Full disclosure… I’ve canned a few chutneys and a jalapeño jelly that I proudly used as teachers’ gifts one holiday, so Rebecca’s book was perfect because it broadened my horizons without overwhelming them. Also, the Pioneer Woman, Ree Drumond herself, wrote a very flattering foreword, which made me stand up and take notice because I love her and actually want to come back in my next life as one of her kids.
One of the first things I noticed that sets this one apart from other canning cookbooks is the Big Payoff. Rebecca provides an accompanying recipe (or two) for each canning recipe, so you actually have a use for all of those beautiful jars of goodness on your shelf. Believe me, this section is awesome and the recipes look off-the-charts amazing!
After Rebeca’s introduction (she’s the founder of a great blog called Foodie with Family), there’s a chapter called Canning 101: The Art of Getting Canned. She grew up canning with her Grandmother, so she knows her stuff. She is able to take information that might be a little dry and turn it into a really funny read. Like the descriptions of the different types of canners. From the “Obsessive Canner” to the “Grandma Canner” it’s just a fun and engaging intro to an informative and beautifully photographed cookbook.
The recipes are divided into several sections including fruits, jams, pickles, sauces, syrups and a section on pressure canning. They all look and sound yummy and include familiar ingredients with just a hint of a modern twist. No crazy flavor combinations, but just enough “ohhh that sounds so good” to make you want to try everyone!
Making These Ginger Pickled Carrots
It was hard to choose a recipe to start with, but I was drawn to the ginger pickled carrots. Maybe because I had just bought a ton of carrots at the farmer’s market, but also because the Big Payoff recipes were Korean Inspired Flank Steak Lettuce Wraps and California Roll Sushi Bowls. Seriously!?!! I couldn’t pickle these carrots fast enough.
The process was familiar, pretty simple and with Rebecca’s awesome instructions not too scary. Just boil the vinegar, ginger, star anise, a few other seasonings and sugar until the sugar melts. Then simmer the carrots in the brine for a quick 2 minutes and you’re off to the canning races! Afterwards, I was the proud owner of three gorgeous pints of bright orange pickled deliciousness!
Tips for Canning Vegetables
If this is your first time canning vegetables, welcome to the club! Don’t fret if you’re a little nervous to try canning for the first time, I was too. To make sure these pickled carrots turn out perfectly every time, there are a few things you need to keep in mind.
1. Don’t use chipped jars—chipped or cracked jars might introduce bacteria into your canned goods, which isn’t good for you! Plus, chipped jars might lead to leakages.
2. Sterilize your jars before canning—sterilizing your canning equipment before making these ginger pickled carrots is crucial. Again, you don’t want any bacteria making its way into your canned goods. Use stainless-steel appliance if possible, and thoroughly clean the glass jars before starting the canning process.
3. Get rid of air bubbles—you can dislodge any air bubbles in the jars by inserting a knife or sterile chopstick into each and wiggling it around.
4. Boil the jars for roughly 10 minutes—when canning vegetables, do not try and take any shortcuts. The canned vegetables need lots of time and heat to properly kill all the bacteria and pickle properly. After you’ve boiled the pickled carrots for 10 minutes, you’ll need to let them rest on a towel for 24 hours.
5. Check for an indentation in the lid—after these ginger pickled carrots have rested on the countertop for 24 hours, check to make sure there’s an indentation in the lid. This will indicate whether or not the jars sealed properly.
I can say with confidence that Rebecca’s cookbook will be a great addition to your collection whether you’re a beginner, experienced or somewhere-in-between canner. There’s something for everyone! So if you’re an “everyone,”, enter to win a copy of the awesome Not Your Mama’s Canning Book by using the rafflecopter widget and leaving a comment below!
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More Easy Pickle Recipes:
I have three words for you… ginger pickled carrots! If your farmer’s market is flooded with gorgeous locally grown carrots right now like mine is this Fall then you have to try this delicious vegetarian canning recipe!
- 2 pounds (908 g) of peeled carrots
- 2 cups (475 ml) unseasoned rice wine vinegar
- 1 ½ cups (350 ml) water
- 9 long strips (about 3- to 4-inch [7.6- to 10-cm] each) of peeled, fresh ginger root
- 3 whole star anise
- ¾ cup (144 g) raw or granulated sugar
- 1 tbsp (5 g) crushed red pepper flakes
- 1 clove garlic, peeled and minced
- 1 tsp kosher salt
- Use a julienne blade on a mandoline or a vegetable peeler to cut the carrots into ¼-inch (6-mm) matchstick pieces about 3 inches (7.6 cm) in length.
- In a stainless steel or other non-reactive pot, combine the vinegar, water, ginger, star anise, sugar, crushed red pepper flakes, garlic and salt. Bring to a boil, stirring just until the sugar is dissolved. Use a slotted spoon to remove the star anise from the boiling brine and divide them evenly between the jars.
- Add the carrot sticks to the boiling brine. Bring the liquid back to a boil, about 2 minutes. Turn off the heat. Immediately use tongs or a slotted spoon to divide the carrot sticks between the jars, also putting 3 strips of ginger in each jar, packing if necessary to fit them all in, leaving ½ inch (13 mm) of headspace. Use a ladle to pour the hot brine over the carrot sticks, being sure to cover them.
- Insert a sterile chopstick or knife into the jars to release air bubbles and add more brine if necessary to maintain the ½ inch (13 mm) headspace. Moisten a paper towel with vinegar and wipe the rims of the jars. Center a lid over each jar and screw on the rings to fingertip tightness or fix the clamps in place.
- Place the jars in a boiling water canner filled with boiling water to cover the jars by 2 inches (5 cm). Bring to a full rolling boil and process for 10 minutes. Using canning tongs, carefully transfer the jars to a cooling rack or towel-lined counter to cool, undisturbed for 24 hours.
- Wipe down the jars, remove the rings and label before storing in a cool, dark place for up to a year.
Be sure to use unseasoned rice vinegar rather than seasoned rice vinegar. Seasoned rice vinegar has sugar and salt added already. We prefer to control the amount and type of sugar and salt we add to our carrots.
- Calories: 54
- Sugar: 8 g
- Sodium: 76 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 1 g
Keywords: pickled carrots, ginger pickled carrots