Mustard and Ginger Pickled Carrots
Makes 6 cups
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.
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
Peel carrots and cut into 1/4-in. matchsticks.
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.
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.
Note: Nutritional analysis is per 1/4-cup serving.
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.