We had a reader request to see our recipe for ginger pickled carrots. Truth is, I have two recipes. One is a refrigerated recipe and the other is a canning recipe. Today, we’re going to go over the refrigerated one because:
- It’s a great beginner recipe if you’re new to canning and/or pickling.
- People who are used to canning can do this if there is no need to make a huge batch.
Although I’m pretty comfortable canning, I do the refrigerated version of this often because the only ones who eat this are my daughter and me and this is something she can easily do with me nearly independently, being that she’s five.
The process is simple and tasty.Photographed by Amanda Harman
First you’re going to add anise. You can either add two anise stars, or one teaspoon of anise seeds. I opted for the seeds this time because that’s what I had handy, but I LOVE using the stars because they’re appealing to the eye.
Then you’re going to mince four fresh garlic cloves.Photographed by Amanda Harman
Now, this part is completely optional. We do it because we don’t mind the kick (yes, my five-year-old daughter likes a little heat).Photographed by Amanda Harman
Next, you need to mince ginger. I use about a 2 inch piece, but you can adjust according to your taste here. I chop mine in a Ninja.Photographed by Amanda Harman
Then, you add the garlic, ginger, and red pepper flakes to the jar.
Then you want to peel and slice carrots. Carrots come in different shapes and sizes, so saying exactly how many you put here is just an estimate; this time around, I used six carrots.
Next, you take your carrot tops and either feed them to the chickens, or the pet rabbit.
You add your carrots. You add a splash of toasted sesame oil, then top everything off with seasoned rice wine vinegar. You let it sit in the fridge for two weeks and then it’s ready to eat. It’s very tasty and easy to make!
What do you like to can or pickle?