Ginger Pickled Carrots

PHOTOGRAPHY FOODIVINE STUDIO | FOOD STYLING NATALY SIMARD
PROP STYLING CAROLINE SIMON

  • Cooking time 30 minutes
  • Standing 24 hours
  • Total time 24 hours & 30 minutes

Ingredients

Method

In large saucepan, bring small amount of water to boil; add carrots and salt. Cover and cook until carrots are tender-crisp, about 2 minutes; drain.

Pack into 3 hot (sterilized) 1-cup glass jars; add ginger and coriander seeds. In small, heavy-bottomed saucepan, combine 3/4 cup water, vinegar, brown sugar and peppercorns; bring to boil. Reduce heat; simmer for 5 minutes. Using sterilized funnel, cover carrots with hot vinegar mixture, leaving 1/2-inch headspace. Wipe rim of each jar as needed. Cover with lids. Screw on bands until resistance is met; increase to fingertip tight. Let cool to room temperature before sealing jars. Refrigerate for 24 hours before opening. (Can be refrigerated for up to 3 months.)

Nutritional facts Per serving: about

  • Calories 20
  • Sodium 30g
  • Total carbohydrate 5g
  • Sugars 3g
  • Iron 0.1mg
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Ginger Pickled Carrots

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