Quick Pickled Ginger Carrots

House Chef Abbie Leeson USA
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Serves 4
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You can make these pickled carrots as spicy as you wish; just adjust the red pepper flakes up or down. Great for guilt-free, healthy snacking, Bloody Marys or use them as a colorful and healthy addition to a crudités platter.

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Cut carrots in half so each piece is about 3-4 inches long. Then cut lengthwise to make sticks about ¼ - ½ inch thick depending on your preference. See it
In a medium saucepan, combine the vinegar, water, ginger, star anise, sugar, crushed red pepper flakes, garlic and salt. Bring to a boil, stirring just until the sugar is dissolved. See it
Add the carrot sticks to the brine. Bring the liquid back to a boil, about 2 minutes. Turn off the heat. See it
Immediately use tongs to divide the carrot sticks and star anise between sterilized mason jars, leaving ½ inch (13 mm) headspace. See it
Pour the hot brine over the carrot sticks, being sure to cover them. See it
Seal jars well and shake to combine. Then refrigerate for at least 1 hour. The flavors will deepen and intensify the longer it marinates. Best flavor is achieved after 24 hours. Will keep in the refrigerator for 2-3 weeks. See it
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