Ginger Carrot Pickle
This easy ginger carrot pickle has that perfect balance of sweetness, tangiess and crunch! Time to up grade your sandwiches folks!
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.
Nutrition
Calories: 53kcalCarbohydrates: 10gProtein: 0.5gFat: 0.1gSaturated Fat: 0.02gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.01gSodium: 23mgPotassium: 122mgFiber: 1gSugar: 8gVitamin A: 5096IUVitamin C: 3mgCalcium: 19mgIron: 0.3mg
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