Description
Pickled carrots are a quick and easy way to add tangy crunch to your dishes. Perfect for tacos, salads, and sandwiches, this versatile condiment is simple to make and can last up to a month in your fridge.
Ingredients
- 1½ pounds carrots, peeled
- 3-inch piece of fresh ginger, peeled and sliced
- 2 teaspoons red pepper flakes
- 1 clove garlic, peeled and minced
- 2 tablespoons honey
- 1½ cups rice wine vinegar
- 1½ cups water
- 1 teaspoon salt
Instructions
- Prepare the Carrots: Wash, peel, and slice the carrots into thin sticks using a mandoline slicer.
- Pack the Jars: Fill clean jars with the carrot sticks, ginger slices, red pepper flakes, and minced garlic.
- Make the Brine: Combine water, rice wine vinegar, honey, and salt in a saucepan. Heat until the mixture boils and the honey and salt dissolve.
- Pour the Brine: Carefully pour the hot brine over the carrots, ensuring they’re fully submerged.
- Seal and Cool: Seal the jars and let them cool to room temperature.
- Refrigerate: Place the jars in the refrigerator and let the carrots pickle for at least 3 days before serving.
Notes
- Adjust the level of sweetness or spice by modifying the honey or red pepper flakes.
- Experiment with different vinegars, like apple cider vinegar, for a unique flavor profile.
- Always ensure the carrots are fully submerged in the brine to prevent spoilage.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Condiment
- Method: Pickling
- Cuisine: Global
