Refrigerated Ginger Pickled Carrots

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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:

  1. It’s a great beginner recipe if you’re new to canning and/or pickling.
  2. 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.

Photographed by Amanda Harman

Next, you take your carrot tops and either feed them to the chickens, or the pet rabbit.

Photographed by Amanda Harman

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?

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I am not going to lie. I am obsessed with ginger, and not just for its medicinal properties. I. Love. Everything. Ginger. And my family does as well.

I use ginger to make ginger dressing and ginger sauce–you know, the kind they use in Hibachi style restaurants. I use ginger in decoctions and tinctures. I heart candied ginger and I devour ginger pickled carrots. Any chance I get, I add ginger. Did I mention we love ginger?

Nausea and Digestion

Putting the indisputable fact that it possesses the best taste in the world aside, ginger has several properties that are very beneficial in our lives. Many know ginger for its digestive assistance so we will start there. Ginger teas and decoctions are helpful for any type of stomach upset. Chronic issues, such as irritable bowel syndrome (IBS) are also relieved by ginger consumption. It’s a safe way to combat morning sickness while you’re pregnant and motion sickness. Nausea caused by chemotherapy can be treated with ginger, too. Some people use ginger ale for these ailments, but I suggest the tea. Ginger ale tastes great and all, but there are far more cons to drinking pop than your own healthy blend of ginger tea. If ginger tea is too strong, add honey. If adding honey doesn’t help, making a candied ginger to store for just in case can help, too.


Ginger could block heartburn, by stopping the lower esophageal sphincter from loosening, which blocks acid regurgitating back up.

Menstrual Cramping

Ginger is also a great help for menstrual cramping. I like to combine mine with dark chocolate. Don’t knock it till you try it. And stop judging me. It’s amazing.


Ginger does so much more though. Ingesting it and using it topically as a salve can assist with arthritis inflammation due to its anti-inflammatory properties. This also works for inflamed airway passages and can help make breathing more regular. Due to its anti-inflammatory properties, ginger can also help treat inflamed skin and help heal rashes and treat acne. Just be mindful if it is too strong as it can irritate your skin.


Ginger improves circulation, which is very important for natural energy. It also opens up your vessels and can warm you internally. This is most felt during cold weather.


Compound 6-gingerol (known for cancer stopping abilities) is found in raw ginger. It has anti-bacterial, anti-inflammatory, and anti-tumor properties. This can prevent new cancer cells from forming and destroy active cancer cells.


Ginger cleanses your palette and therefore freshens your breath.

So, there you have it. Ginger is amazing both for taste and its medicinal properties. It’s very easy to grow, I have taken roots from the market and just stick it in the dirt to grow. You can harvest what you need and replant and before you know it you’ll have an abundant supply of this magnificent plant.

If you want to see what else we’re growing on the farm, check out this page.

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