Print
Ginger Pickled Carrots | Cookbook Giveaway | Canning | Fall | Vegetarian | Healthy Seasonal Recipes

ginger pickled carrots

  • Author: Katie Webster
  • 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!


Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Get my FREE ebook, The Best Weeknight dinners!

It includes 15 of my family's favorites -- recipes and meals we go back to over and over again -- including simple to follow instructions and easy to find ingredients.

You have Successfully Subscribed!