Ginger pickled carrots

Ginger pickled carrots

  • Serves: 3 pints
Ginger pickled carrots

Ginger pickled carrots

Ingredients

  • Produce

    • 2 lbs Carrots
    • 1 clove Garlic
  • Baking & Spices

    • 1 tsp Kosher salt
    • 3/4 cup Raw or granulated sugar
    • 1 tbsp Red pepper flakes
    • 3 Star anise, whole
  • Oils & Vinegars

    • 2 cups Rice wine vinegar, unseasoned
  • Liquids

    • 1 1/2 cups Water
  • Other

    • 9 Long strips (about 3- to 4-inch [7.6- to 10-cm] each of peeled, fresh ginger root

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Description

I have three words for you... ginger pickled carrots! If your farmers 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!

Directions

  • 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.
  • Serves: 3 pints
healthyseasonalrecipes.com

healthyseasonalrecipes.com

479 24
Title:

ginger pickled carrots - Healthy Seasonal Recipes

Descrition:

I have three words for you... ginger pickled carrots! If your farmer's market is flooded with gorgeous carrots right now then you have to try this recipe!

Ginger pickled carrots

  • Produce

    • 2 lbs Carrots
    • 1 clove Garlic
  • Baking & Spices

    • 1 tsp Kosher salt
    • 3/4 cup Raw or granulated sugar
    • 1 tbsp Red pepper flakes
    • 3 Star anise, whole
  • Oils & Vinegars

    • 2 cups Rice wine vinegar, unseasoned
  • Liquids

    • 1 1/2 cups Water
  • Other

    • 9 Long strips (about 3- to 4-inch [7.6- to 10-cm] each of peeled, fresh ginger root

The first person this recipe

healthyseasonalrecipes.com

healthyseasonalrecipes.com

479 24

Found on healthyseasonalrecipes.com

Healthy Seasonal Recipes

ginger pickled carrots - Healthy Seasonal Recipes

I have three words for you... ginger pickled carrots! If your farmer's market is flooded with gorgeous carrots right now then you have to try this recipe!