I am once again turning to that produce drawer staple, the carrot for recipe inspiration. Pickling vegetables is not a complicated process and this is a perfect way to use up those extra carrots in your refrigerator.
This recipe takes about 1 hour start to finish and makes a little over a cup. If you don't care for the smell of apple cider vinegar be sure to cover the pan while it is cooking and put something over the bowl while the mixture is cooling.
Pickled Carrots with Ginger and Turmeric
Adapted from Farm Girls Dabble
- 2 medium carrots, peeled into strips
- 1/4 c thinly sliced yellow onion
- 1/2 c apple cider vinegar
- 1/2 c water
- 1/4 c sugar
- 1 tsp fresh ginger, peeled and minced
- 1/2 tsp turmeric powder
- 1/2 tsp mustard seeds
- 1/4 tsp each cayenne pepper and salt
Place carrots and onions in a heat proof bowl and set aside.
In a small saucepan put the remaining ingredients and bring to a boil. Turn down to a simmer and cook a 5 minutes.
Carefully pour mixture over the carrots and onions. Let cool to room temp. Transfer to a lidded glass container. Can be served right away or stored in fridge for up to a month.
You can find more carrot inspiration in this sandwich spread recipe.