Mustard and Ginger Pickled Carrots
Annabelle Breakey
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.
How to Make It
Step 1
1
Peel carrots and cut into 1/4-in. matchsticks.
Step 2
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
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
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
1
Peel carrots and cut into 1/4-in. matchsticks.
Step 2
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
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
4
Note: Nutritional analysis is per 1/4-cup serving.
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