Crunchy, tangy and packed with flavor, this ginger carrot pickle is one of the easiest quick pickle recipes you'll ever make. Serve them as a side, feature them on a charcuterie board or stuff them in your sandwiches- they're incredibly versatile!
Just like my quick pickled radish recipe, this one takes just 10 minutes and a few pantry staples to make.
Background content: is this popular at certain times of year? Special holidays?
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What's So Great About the Recipe?
Quick pickles are usually incredibly easy to make. You won't need a whole lot of ingredients and kitchen time to put these together- just some fresh carrots from the market. And if you have some extra radishes too, you may want to try my pickled shredded carrots recipe!
The best part? This recipe is actually great for those who are intimidated by canning- like I was up until a few years back!
Recipe Ingredients
Carrots: Fresh, firm and unblemished carrots are perfect. Discard ones that have any soft spots on the surface.
Ginger + garlic: For the flavor and savory deliciousness.
Vinegar: Stick to the classic white vinegar or use apple cider vinegar if you want that fruity zip.
Sugar: To complement the tang from the vinegar. Sugar also acts as a preservative- so it's an absolute must here.
Turmeric: My secret addition here, for that bright pop of color. Feel free to skip this if you don't have it at hand. I used it for my curry pickled cauliflower and it tastes AMAZING!
See recipe card for quantities.
Happy Belly's white distilled vinegar adds tang to dressings and other recipes. It can also be used around the house to preserve flowers, clean surfaces, or freshen laundry.
Substitutions & Variations
- To lend this quick pickle a kick of heat, add some whole peppercorns (like I did with my quick pickled shallots) or green chilies (like I did with my pickled turmeric).
- Bay leaves can also be a wonderful addition to these pickled carrots. I actually used them when I made my quick pickled red cabbage, and they add a subtle earthy flavor which was amazing.
How to Make Ginger Carrot Pickle
Step 1: Wash and pat dry the carrots, ginger and garlic. Cut the ginger and carrots into sticks, and slice the garlic cloves.
Step 2: Heat a 1:1 mixture of vinegar and water and bring it to a boil. Add the sugar, turmeric, carrots, ginger and garlic.
Step 3: Take the pot off heat and let it cool. Transfer to a small glass jar with an airtight lid.
Step 4: Put the lid on and refrigerate.
💭Top Tip
Make sure the pickling liquid completely covers the carrots and aromatics. This will help keep them from spoiling.
How to Store Ginger Carrot Pickle
Store the leftover ginger carrot pickle in the refrigerator for up to 2 weeks. Make sure you cover the jar with the lid immediately after you serve it- to keep any bacterial contamination away.
16-ounce jars perfect for canning, pickling, preserving, and fermenting fruits and veggies. Embossed measurement markings ensure precise filling, and a label line lets you write dates and contents.
![Wide Mouth Mason Jars 16 oz [5 Pack]](https://m.media-amazon.com/images/I/418qy+VyK7L._SL500_.jpg)
Tips & Tricks to Nail the Recipe
- I chopped the carrots and ginger into sticks, just because I wanted to try something different. You can try other cuts of your choice too.
- Allow the jar to sit in the refrigerator for at least 24 hours before you serve. This will help the veggies soften a bit and soak up all those delicious flavors from the brine.
- You can also slice the carrots into thin ribbons and julienne the ginger if you want to.
- Add sea salt into the pickling liquid to add more flavor to the quick pickle.
- Got some extra veggies left in the refrigerator? Feel free to add them into the mix too. Or you can just try my Persian Torshi (mixed vegetable pickle) recipe.
How to Serve Ginger Pickled Carrot
You can use these ginger pickled carrots as a topping with practically anything that needs an extra crunch and pop of flavor. I love stuffing it in my sandwiches and wraps, and it can jazz up a simple Banh Mi effortlessly.
It tastes incredible when added to your lettuce wraps, tacos and any Asian appetizer for that matter. You can also serve it as a side with any of your grilled meats, or with a rice bowl.
Recipe FAQs
Yes, you can! Just make sure you pat them dry completely and remove all traces of moisture before you use them for the recipe.
More Pickle Recipes
Looking for other recipes like this? Try these:
If you tried this ginger carrot pickle or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Ginger Carrot Pickle
Ingredients
- 2 carrots
- 1 inch ginger
- 3-4 garlic
- 2 tablespoon sugar
- ½ teaspoon turmeric
- 1 cup vinegar
Instructions
- Wash and pat dry the carrots, ginger and garlic. Cut the ginger and carrots into sticks, and slice the garlic cloves.
- Heat a 1:1 mixture of vinegar and water and bring it to a boil. Add the sugar, turmeric, carrots, ginger and garlic.
- Take the pot off heat and let it cool. Transfer to a small glass jar with an airtight lid.
- Put the lid on and refrigerate.
Notes
- I chopped the carrots and ginger into sticks, just because I wanted to try something different. You can try other cuts of your choice too.
- Allow the jar to sit in the refrigerator for at least 24 hours before you serve. This will help the veggies soften a bit and soak up all those delicious flavors from the brine.
- You can also slice the carrots into thin ribbons and julienne the ginger if you want to.
- Add sea salt into the pickling liquid to add more flavor to the quick pickle.
- Got some extra veggies left in the refrigerator? Feel free to add them into the mix too. Or you can just try my Persian Torshi (mixed vegetable pickle) recipe.
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