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Mustard and Ginger Pickled Carrots

Annabelle Breakey
Total time 45 mins
Yield Makes 6 cups
San Francisco Bay Area chef and cookbook author Joanne Weir gave us this tender-crisp pickle. It's good served with raw vegetables alongside dips at a party.

Ingredients

  • 10 to 12 medium carrots (about 2 lbs.)
  • 2 cups distilled white vinegar
  • 3 tablespoons sugar
  • 3 tablespoons kosher salt
  • 3 quarter-size thin slices fresh ginger
  • 4 garlic cloves, thinly sliced lengthwise
  • 3 tablespoons yellow mustard seeds
  • 1 tablespoon coriander seeds
  • 1/4 teaspoon red chile flakes

Nutrition Information

  • calories 16
  • caloriesfromfat 8 %
  • protein 0.4 g
  • fat 0.1 g
  • satfat 0.0 g
  • carbohydrate 3.7 g
  • fiber 1 g
  • sodium 167 mg
  • cholesterol 0.0 mg

How to Make It

  1. Peel carrots and cut into 1/4-in. matchsticks.

  2. Bring 3 cups water and all ingredients except carrots to a boil in a large saucepan. Reduce heat to low and simmer 1 minute. Add carrots and simmer until almost tender, 2 to 3 minutes.

  3. Transfer carrots and liquid to a bowl and let cool to room temperature. Chill, covered, overnight to let flavors develop. Serve cold. Keeps, chilled, up to 1 week.

  4. Note: Nutritional analysis is per 1/4-cup serving.