Gingered Pickled Carrots

Name: Gingered Pickled Carrots
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 3
Cuisine: Global
Ingredients: 454 grams er organic carrots; 3 Tbsps matchsticks of peeled fresh ginger; 1 Tbsp kosher salt; 59 milliliters turbinado sugar; 237 milliliters vinegar

Gingered Pickled Carrots is a gluten free, fodmap friendly, and vegan side dish. This recipe serves 3. One portion of this dish contains approximately 2g of protein, 0g of fat, and a total of 149 calories. If you have smaller carrots, matchsticks of ginger, vinegar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Peel the carrots and cut them into batons about 4 inches long by 1/2-inch thick. Toss with the ginger and pack into clean, sterilized jars.

Ingredients you will need

Carrot

Ginger

Combine 1 cup water with the vinegar, turbinado sugar, and salt in a saucepan and bring to a boil.

Ingredients you will need

Turbinado Sugar

Vinegar

Water

Salt

Equipment you will use

Sauce Pan

Pour the mixture over the carrots, leaving about 1/2 inch of space at the top of each jar.

Ingredients you will need

Carrot

At this point the pickles are pretty much done but they will be at their best a day or two later. The shelf life, without hot canning processing, is about 10 days. With proper canning, it is 6 to 8 months.

Ingredients you will need

Pickles

Reprinted with permission from A New Turn in the South by Hugh Acheson, © 2011 Clarkson PotterHUGH ACHESON is the chef/partner of the Athens, Georgia, restaurants Five and Ten (named best Atlanta restaurant by the Atlanta Journal-Constitution) and The National; the shop Gosford Wine; and his Atlanta restaurant, Empire State South. He is a five-time James Beard nominee for "Best Chef Southeast" and was named "Best New Chef" by Food & Wine. He lives in Athens with his wife and their two daughters.

Ingredients you will need

Wine