This is a quick n' dirty blogpost for a quick n' easy recipe. These carrots had bigger dreams and ultimately ended up in some homemade Bahn Mi (100% homemade to toot my own horn). That "recipe" will be coming soon but I already apologize in advance for the quality of the photos. Night isn't always the best time for lighting, as one would assume, but now that we're past daylight savings time, things are on the upswing! Unfortunately, I'm pretty backlogged with recipes that were taken after sundown.
These picked carrots are less of a "recipe" than the Bahn Mi. It's more of making due with what you have on hand. I don't often keep fancy Mason jars on hand (a girl can dream), but I have mild hoarding tendencies and feel the need to save any decent glass jars. Perfect for bulk spices and leftovers alike, I can't ever bring myself to throw them out! So why are these carrots is a former fermented black bean jar you ask? Because I recycle (read: hoard) and because that's what I had on hand.
Back to the food. Basically, just take as many carrots as you can fit in the jar… then make them fit in the jar. Then top with pickling liquid and spices, or what will fit in the jar. Wait. Then… WHAM! Delicious easy, make-your-friends-jealous food!
Spicy Ginger Pickled Carrots
- Carrots, peeled
- 1 ¼ cups water
- 1 cup white vinegar
- 2 tablespoon sugar
- 2 cloves of garlic, lightly crushed
- 1 tablespoon salt
- 1 ½ teaspoon powered ginger
- 1 teaspoon crushed red pepper
- Cut the carrots into matchsticks. Bring a medium-sized pot of lightly-salted water to a boil. (Use a non-reactive pot.)
- When the water boils, drop the carrots in and simmer for one minute. Pour into a colander and rinse under cold water. Drain thoroughly and place in jar.
- In the same pot, heat the remaining ingredients. Once it begins to boil, reduce the heat and simmer for two minutes.
- Remove from heat and cool to room temperature. Once cool, pour liquid over carrots in car and chill. The carrots will be ready in about 3 hours but it's best to wait for at least a day.