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Mustard and Ginger Pickled Carrots





Yields
Makes 6 cups




Total Time
45 mins

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.

su-Mustard and Ginger Pickled Carrots




Annabelle Breakey
 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
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.

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 1g4%
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.