Mustard and Ginger Pickled Carrots

Mustard and Ginger Pickled Carrots Recipe
Annabelle Breakey
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.

Yield:

Makes 6 cups
Total time: 45 Minutes

Recipe from

Sunset

Recipe Time

Total: 45 Minutes

Nutritional 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

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

Preparation

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.

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

Joanne Weir,

Sunset

July 2011
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