Gingered Pickled Carrots
/Summary: A delightful recipe from Hugh Acheson, this results in a crunchy, gingery carrot "pickle." The recipe below is mostly Hugh's but reflects slight changes and/or clarifications I've made and found helpful.
Yield: 3 half-pint jars
Ingredients:
- 1 pound organic carrots
- 16-21 matchsticks of peeled ginger (6-7 matchsticks per jar)
- 1 cup cider vinegar
- 1 cup water
- 1/4 cup turbinado or demerara sugar
- 1 tablespoon kosher salt
Instructions:
If you want to preserve these, set up your waterbath canner and get it heating.
Peel the carrots, and cut them into batons about 4" long x 1/2" thick. Pack them and the ginger matchsticks into clean, sterilized jars.
In a 2- or 4-quart saucepan, combine the vinegar, water, sugar and salt, and bring to a boil. Once boiling, carefully pour the mixture over the carrots, leaving about 1/2" of headspace at the top of each jar.
If you aren't canning these, wait 1-2 weeks to eat for maximum flavor. If you do process them, they will last, unopened, for 6-8 months.
