ginger pickled carrots
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!a Rafflecopter giveaway
Does canning scare you a little, too?
What’s your favorite thing to can?
Do you have a favorite carrot recipe?
More Easy Pickle Recipes:
Roasted Delicata Squash Salad with Warm Pickled Onion Dressing
Don’t miss this Ultimate Guide to Carrots!
ginger pickled carrots
- Prep Time: 25 minutes
- Total Time: 25 minutes
- Yield: 3 pints 1x
- Category: Snack
- Method: Canning
- Cuisine: American
Description
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!
Ingredients
- 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
Instructions
- 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.
Notes
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.
Nutrition
- Calories: 54
- Sugar: 8 g
- Sodium: 76 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 1 g
I generally can jams, so I a interested now in branching out a bit.
It’s so worth it!! These carrots are so good and can be used in many different ways!! ~ Stephanie
I was an obsessive canner several years ago (pre motherhood) but I’m far more selective now. I think I’ll give these carrots a try as our CSA has The Best Carrots and we have loads of them.
You won’t be disappointed! They are awesome. Enjoy! ~ Stephanie
These carrots look amazing! I can think of so many ways to use them!
Thanks Marye! They are really good and go with so many different dishes! ~ Stephanie
Love that she provides recipes too! These ginger pickled carrots sound so good! Aren’t they pretty too in the canning jars?!
The Big Payoff recipes are really awesome! It’s a really fun cookbook. And the carrots are delicious and pretty. Thanks Taylor! ~ Stephanie
I made it my goal last summer to tackle my fear of canning…and now I can’t get enough of it! I usually stick to jams, but I’d be up for expanding!
Good for you Barbara! I can in bits and spurts:) This was a really fun recipe and very different from anything I had done before. I’m so glad that I tried something different. ~ Stephanie
I am definitely going to try this recipe. Canning is my jam. See what I did there? Ha! I am canning salsa, chili sauce, and pear this weekend. I get a little obsessed this time of year.
Ha! You would love Rebecca’s cookbook! You are an “obsessive canner”;) Sounds like you’re going to have a weekend full of canning fun. Love it!
I have been making pickles the past two years and would love to expand my canning repetoire – this book looks awesome
It really is an awesome book! Full of unique and yummy recipes. It’s the perfect book to expand your canning horizons.
I love to garden and grow my own food. It’s always satisfying to put some of that great produce in jars….I’ll definitely be canning those beautiful carrots.
They really are pretty and delicious too! There is definitely a feeling of accomplishment when you look at all of the beautiful jars of yumminess you have made. Have fun!!
This recipe looks great! I’m a fairly experienced canner (have a peck of Roma tomatoes on my counter as I write getting ready to turn into diced tomatoes for the winter), but the cookbook looks like something I will add to my collection. Love the Big Payoff idea!
You won’t be disappointed! The Big Payoff section is really special. So nice to have delicious go-to recipes right at your fingertips.
My favourite things to can are condiments, and tomatoes. I’ve just bought a pressure canner and want to branch out to soups and sauces. Those pickled carrots are definitely a must try!
Ohhh, I would love to hear how your experience goes with your new pressure canner!! That’s next level canning that I haven’t tried yet:) I’m sure these carrots will become a favorite!
Boy do i need this! i am a beginner canner!
It’s an awesome book for all levels of canners. I am fairly new to canning too and had a great time making these carrots. Good luck with your canning adventures!!
I would love to have this book! We do a lot of canning here
You will love this book if you do a lot of canning! The Big Payoff recipes are really awesome!!
I definitely want to try this recipe. Do you think I can replace the sugar with honey or 100% pure maple syrup!
I don’t see why you couldn’t sub out the sugar, but it will probably change the consistency and flavor. And you’ll probably need less honey or maple syrup. If you try it, let me know how it turns out! Honey and ginger are a great combo!
Ooh I’ve canned lots of pickles, but never ginger pickles before – this will be a fun new one to try!
Awesome! The ginger with the star anise is such a yummy combination!
i would love to try some new canning recipes!
There are some very fun recipes in this cookbook!