Mustard and Ginger Pickled Carrots

Name: Mustard and Ginger Pickled Carrots
Yield: Makes 6 cups
Ingredients: 10 to 12 medium carrots (about 2 lbs.); 2 cups distilled white vinegar; 3 tablespoons sugar; 3 tablespoons kosher salt; 3 quarter-size thin slices fresh ginger; 4 garlic cloves, thinly sliced lengthwise; 3 tablespoons yellow mustard seeds; 1 tablespoon coriander seeds; 1/4 teaspoon red chile flakes

Annabelle Breakey

YieldsMakes 6 cups

AuthorJoanne Weir

San Francisco Bay Area chef and cookbook author Joanne Weir gave us this tender-crisp pickle. It's good served with raw vegetables alongside dips at a party.

Ingredients

10 to 12 medium carrots (about 2 lbs.)

2 cups distilled white vinegar

3 tablespoons sugar

3 tablespoons kosher salt

3 quarter-size thin slices fresh ginger

4 garlic cloves, thinly sliced lengthwise

3 tablespoons yellow mustard seeds

1 tablespoon coriander seeds

1/4 teaspoon red chile flakes

Nutrition Facts

Servings Makes 6 cups

Amount Per Serving
Calories 16Calories from Fat 8

% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 167mg7%
Total Carbohydrate 3.7g2%
Dietary Fiber 1g1%
Protein 0.4g1%

Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

How to Make It

Step 1

Peel carrots and cut into 1/4-in. matchsticks.

Step 2

Bring 3 cups water and all ingredients except carrots to a boil in a large saucepan. Reduce heat to low and simmer 1 minute. Add carrots and simmer until almost tender, 2 to 3 minutes.

Step 3

Transfer carrots and liquid to a bowl and let cool to room temperature. Chill, covered, overnight to let flavors develop. Serve cold. Keeps, chilled, up to 1 week.

Step 4

Note: Nutritional analysis is per 1/4-cup serving.

Ingredients

10 to 12 medium carrots (about 2 lbs.)

2 cups distilled white vinegar

3 tablespoons sugar

3 tablespoons kosher salt

3 quarter-size thin slices fresh ginger

4 garlic cloves, thinly sliced lengthwise

3 tablespoons yellow mustard seeds

1 tablespoon coriander seeds

1/4 teaspoon red chile flakes

Directions

Step 1

Peel carrots and cut into 1/4-in. matchsticks.

Step 2

Bring 3 cups water and all ingredients except carrots to a boil in a large saucepan. Reduce heat to low and simmer 1 minute. Add carrots and simmer until almost tender, 2 to 3 minutes.

Step 3

Transfer carrots and liquid to a bowl and let cool to room temperature. Chill, covered, overnight to let flavors develop. Serve cold. Keeps, chilled, up to 1 week.

Step 4

Note: Nutritional analysis is per 1/4-cup serving.

Mustard and Ginger Pickled Carrots

Ingredients Directions

Mustard and Ginger Pickled Carrots

Ingredients

How to Make It

Ingredients

Directions

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