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How to make quick pickled ginger carrots at lynnecurry.com.

So Easy! Pickled Carrot Sticks with Ginger & Turmeric Root

Maybe you’ve never made pickles before. Or, you’re looking to expand your pickle horizons.

Either way, quick pickles are the easiest and most gratifying way to start preserving foods at home while stocking your fridge with good homemade snacks.

I spell out 6 good reasons to start pickling in this post with a beet recipe. Here, I’d like to introduce you to another quick pickle I adore: ginger carrot sticks.

Homemade Pickled vegetables

While pickles for some people {like my daughter, Cece} are always cucumbers, there are few vegetables you cannot turn into a pickle.

Next to cucumbers and asparagus, my favorite vegetable to pickle is the carrot. I love turning how the brine transforms carrots while keeping their pleasing crunch.

Prepped ingredients for making quick pickled ginger carrots at lynnecurry.com.

The inspiration to pickle in April came from the Food in Jars Quick Pickle Challenge. With a new preserving opportunity each month, it’s a great push to try new things.

small batches

For anyone new to preserving, it’s best to start small. So this recipe makes 1 quart.

One of the simplest quick pickles I make often is pickled shallots–for a salad or a sandwich or for topping a stew. Just peel and slice the shallots (or red onion) very thin, put in a bowl and cover with seasoned rice wine vinegar for 15 minutes, then drain.

This simple brine softens the allium while taking out the bite, so they bring a fresh, zingy crunch to whatever you do with them.

Quick ginger-turmeric carrots in brine with spices at lynnecurry.com.
Turmeric and coconut sugar flavor and tint this brine for quick carrot pickles.

For this carrot pickle, I took a few more minutes to build a tasty brine. I used fresh ginger and turmeric root along with other complimentary spices to make a rice wine vinegar brine sweetened with coconut sugar.

I also heated the brine to a simmer to draw out all the flavors of the spices and poured it over fresh carrot sticks. Once cooled, they were ready to eat the next day.

These gingery pickled carrots became the centerpiece of an easy hors d’oeuvre platter I served on Easter.

But the huge payback was when I used them in combination with leftover pork tenderloin to construct an unplanned bahn mi sandwich. A weekday lunch like I’d hit a food cart!

This is the serendipity that quick pickles bring into your life.

No Canning Required

Because they’re stored in the refrigerator, there is no need to mess with canning and water baths–which would only kill the carrot’s crunch. Just be sure to use a sparkling clean jar for storage.

That way, the carrots will hold for months.

A sandwich with quick pickled ginger carrots at lynnecurry.com.
Quick pickled carrot sticks make extraordinary sandwiches possible and are good on the side, too.

But I hope you use them up much more quickly once you realize what an asset they are among your fridge staples.

And once the pickled carrots are gone, you can reuse the brine for another batch of carrots, or add some daikon or radishes or both to mix it up.

When it comes to quick pickles, there are few rules. Use your own favorite vegetables. Season the pickles to your taste.

You’re in charge. Enjoy this!

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How to make quick pickled ginger carrots at lynnecurry.com.
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Ginger-Turmeric Quick Pickled Carrot Sticks

These bright-tasting pickled carrots are ready to eat in 24 hours. Use them for a pickle platter appetizer, for an easy dinner vegetable or in sandwiches. Stored in the refrigerator, these pickles will last for months. Mine never last more than 1 month before I need to restock with another batch.

Course Preserves
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1 quart pickles
Author Lynne

Ingredients

  • 1 1/2 cups rice wine vinegar
  • 1 cup coconut sugar or light brown sugar
  • 3 1/4-inch "coins" unpeeled sliced ginger root
  • 4 1/4-inch "coins" unpeeled sliced turmeric root or 1 teaspoon ground turmeric
  • 1/4 teaspoon brown mustard seeds
  • 1/4 teaspoon salt
  • 1/2 fresh orange peel
  • 1 cinnamon stick
  • 8 whole black peppercorns
  • 1 whole clove
  • 1 pound (about 4 large) carrots organic

Instructions

  1. Combine the vinegar with 1 cup water in a saucepan. Add the sugar and stir to dissolve. 

  2. Add the ginger, turmeric, mustard seeds, salt, orange peel, cinnamon stick, peppercorns and clove and bring to a simmer over medium heat.

  3. Peel the carrots, and cut them into 3- inch lengths. Slice them into thin carrot sticks and arrange in a shallow heat-proof container, preferably glass or a quart canning jar.

  4. When the brine simmers, pour it over the carrots. Cool to room temperature and store covered in the refrigerator. 

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