Originally posted January 14, 2012

pickled carrots

pickled carrots by joanie


  • 2-3 large carrots
  • 4 cloves garlic, crushed
  • 1 cup water
  • 1/4 cup rice vinegar
  • 1 tbsp kosher salt
  • 1 tbsp sugar (optional)
  • 1/4 tsp minced ginger
1 jar


Peel carrots and cut them into matchsticks based on the height of the container. Put the pieces into the jar so that little room is left. (I'm a fan of maximizing brine so pack 'em in there!)

Shove garlic into the spaces between the carrots.

Combine water, vinegar, salt, and ginger. Pour liquid into your jar. Seal tightly and store in the refrigerator.

Wait a day before enjoying.

1 day


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