Carrots are the workhorse of the kitchen, adding their sweetness to salads, soups and relish trays. Show them some love with a quick pickle, with a hint of ginger. These crisp carrot sticks provide a tart-sweet addition to any meal or a quick snack any time of day.
Quick Pickled Carrot Sticks with Ginger
By:
Co+opRecipe Information
Total Time:
50 minutes; 20 minutes activeServings:
8Ingredients
- 1 pound carrots
- 2 16 oz. wide-mouth canning jars with lids, clean and dry
- 1 cup rice vinegar
- 1 cup water
- 1/4 cup sugar
- 1 1/2 teaspoons salt
- 2 slices ginger
- 2 cloves garlic, peeled and halved
Preparation
- Boil a pot of water for blanching the carrots.
- Peel the carrots and cut off the tops, then quarter them lengthwise, making thin sticks. Cut the sticks to fit in your jars, about 5 inches long.
- Drop the carrot sticks into boiling water and cook for 1 minute, then drain and rinse with cold water.
- Pack the carrot pieces in the jars.
- In a medium pot, combine the rice vinegar, water, sugar, salt, ginger and garlic. Bring to a boil, then pour over the carrots in the jars. Make sure each jar gets a slice of ginger and two garlic pieces, tucking the ginger and garlic down with a spoon.
- Let cool, cover with lid and refrigerate for up to a month.
Serving Suggestion
Although these can be eaten right away, they’re best if left in the refrigerator for a week before serving.
Nutritional Information
60 calories, 0 g. fat, 0 mg. cholesterol, 490 mg. sodium, 13 g. carbohydrate, 2 g. fiber, 1 g. protein
