Ginger Pickled Carrots

Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.

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Takes only 15 minutes to put together, and need at least an hour or two to brine. Makes 2 pints.

INGREDIENTS
2 cups vinegar
1 cup water
4 tablespoons sugar
1 tablespoon salt
1 teaspoon soy sauce
1 knob ginger, peeled and sliced into rounds
4 cloves garlic, peeled and smashed
1 jalapeno, sliced
1 lb carrots (or as many will fit in your jars), greens trimmed, cleaned, and cut to fit the jar if needed

INSTRUCTIONS
Combine the first 7 ingredients in a medium saucepan and bring up to a boil. Simmer for a few minutes, and then remove from the heat to cool slightly.

Evenly distribute the carrots between two pint sized jars. Sprinkle the jalapeños on top, and then pour the brine over to cover. Use your fingers to tuck in a few pieces of garlic and ginger.
Cover the jars and place in the refrigerator for up to several months. The pickles will be ready after a few hours, and will continue to get stronger with time.

NOTES
This recipe is great with other vegetables too. Experiment with whatever is fresh at your market and find your favorite vegetable to pickle!

Once the pickles are gone, save the leftover brine to make another batch, or whisk into a vinaigrette.

From coleycooks.com