These crisp pickled carrots are bright, aromatic, and full of personality. Fresh ginger and garlic bring warmth and bite, while mustard and coriander seeds add subtle spice and depth. Quick to prepare and wonderfully refreshing, these refrigerator pickles are a lively way to preserve market-fresh carrots and add contrast to rich or savory dishes. Served cold, they’re crunchy, vibrant, and endlessly versatile.
INGREDIENTS:
10 to 12 medium carrots (about 2 pounds), peeled and cut into ¼-inch matchsticks
2 cups distilled white vinegar
3 tablespoons sugar
3 tablespoons kosher salt
3 thin slices fresh ginger (about the size of a quarter)
4 garlic cloves, thinly sliced lengthwise
3 tablespoons yellow mustard seeds
1 tablespoon coriander seeds
¼ teaspoon red chile flakes
METHOD:
Peel the carrots and cut them into uniform ¼-inch-thick matchsticks. Set aside.
In a large saucepan, combine 3 cups water, the vinegar, sugar, salt, ginger, garlic, mustard seeds, coriander seeds, and red chile flakes. Bring the mixture to a boil over medium-high heat.
Reduce the heat to low and simmer the brine for 1 minute to allow the spices to bloom.
Add the carrots to the saucepan and simmer for 2 to 3 minutes, just until they are slightly tender but still crisp.
Transfer the carrots and pickling liquid to a heatproof bowl or container. Let cool to room temperature, then cover and refrigerate overnight to allow the flavors to develop fully.
Serve cold. Store covered in the refrigerator for up to 1 week.
SERVING SUGGESTIONS:
- Serve alongside sandwiches, burgers, or wraps for a bright, crunchy contrast
- Add to grain bowls or noodle salads for acidity and texture
- Pair with roasted pork, grilled chicken, or rich fish
- Include on cheese or mezze boards
- Use as a tangy topping for rice bowls or tacos
- Enjoy straight from the jar as a refreshing snack
SOURCE: Recipe adapted from Sunset Magazine
