Ginger Pickled Carrots

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Serves: 3 pints

I have three words for you… ginger pickled carrots! If your farmer’s market is flooded with gorgeous locally grown carrots right now like mine is then you have to try this delicious recipe from Not Your Mama’s Canning Book by Rebecca Lindamood! And if not, you still need to try this recipe. Yes, it’s that good.

Ingredients

2 pounds (908 g) of peeled carrots
2 cups (475 ml) unseasoned rice wine vinegar
1 ½ cups (350 ml) water
9 long strips (about 3- to 4-inch [7.6- to 10-cm] each) of peeled, fresh ginger root
3 whole star anise
¾ cup (144 g) raw or granulated sugar
1 tbsp (5 g) crushed red pepper flakes
1 clove garlic, peeled and minced
1 tsp kosher salt

Instructions

View the full recipe at Healthy Seasonal Recipes →