Skip to main content
Epicurious
Cookbooks

Gingered Pickled Carrots

By Hugh Acheson

3.8

(1)

Image may contain Plant Food and Produce
Gingered Pickled CarrotsRinne Allen

Carrots are my go-to snack. I eat about a pound a day around the kitchen, raw and crunchy. I don't know that my eyesight is any better, but who knows. This pickled version is great on a pickle plate or chopped up on a pork sandwich.

Recipe information

  • Yield

    Makes 3 pints

Ingredients

1 pound smaller organic carrots
3 tablespoons matchsticks of peeled fresh ginger
1 cup vinegar
1/4 cup turbinado sugar
1 tablespoon kosher salt

Preparation

  1. Step 1

    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.

    Step 2

    Combine 1 cup water with the vinegar, turbinado sugar, and salt in a saucepan and bring to a boil. Pour the mixture over the carrots, leaving about 1/2 inch of space at the top of each jar.

    Step 3

    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.

Reprinted with permission from A New Turn in the South by Hugh Acheson, © 2011 Clarkson Potter HUGH 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.
TagsPickleCondimentGingerHerbs & SpicesCarrotRoot VegetableVegetableSideDinnerLunchGluten FreeNut FreeDairy FreeVeganVegetarian5 Ingredients or FewerPickle & PreserveCookbooks

See Related Recipes and Cooking Tips

Read More
Essential Easter Recipes for Brunch, Dinner, and Dessert
Grab your Easter basket and hop in—you’ll want to collect each and every one of these fun and easy Easter recipes.
Apple-Walnut Charoset
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
31 Easter Desserts, Each One Better Than a Chocolate Egg
Like airy lemon chiffon cake and a Cadbury egg–inspired tart.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
The Most-Saved Recipes in the Epicurious App in March
Like lemony risotto and tandoori-style cauliflower.
31 Spring Cocktails for Warmer Days Ahead
Think a Hugo spritz, a gin basil smash, and plenty more patio-ready pours.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Our Favorite French Onion Soup
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.