I love ginger pickled carrots. They’re a deliciously tangy and crunchy treat with a lovely zing from fresh ginger. This easy-to-make condiment adds bright flavor and a bit of spice to almost any meal, making it a favorite in my kitchen.
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Ginger Pickled Carrot Recipe
Ginger Pickled Carrots are a flavorful, tangy, and crunchy pickled vegetable. They are made by soaking fresh carrots in a tangy brine infused with sliced or grated ginger. The ginger gives the carrots a warm, slightly spicy kick that complements their natural sweetness and crisp texture.
These pickles are quick and easy to make, and can be stored for weeks to months in the refrigerator. They are versatile and bring brightness and complexity to many dishes.
They can be enjoyed with Asian dishes like sushi, banh mi sandwiches, or rice bowls. You can use them to enhance salads, sandwiches, tacos, and even cheese or charcuterie boards. They work well as a healthy snack too.
It also complements grilled meats such as chicken, pork, or beef as a refreshing side. They pair nicely with cocktails like gin or vodka-based drinks, adding a crunchy, flavorful bite alongside your favorite beverage.
Here’s how I make ginger picked carrots:
Ginger Pickled Carrots
Nutrition
Ingredients
- 2 cups carrots julienned (about 3–4 medium carrots)
- 1 cup rice vinegar or apple cider vinegar
- ½ cup water
- 3 tbsp sugar
- 1 ½ tsp salt
- 2 tbsp fresh ginger thinly sliced or julienned
- 1 clove garlic sliced (optional)
- 1 tsp sesame seeds optional, for garnish
Instructions
- Peel and julienne carrots into thin matchsticks. Place in a clean, heatproof jar.
- In a small saucepan, combine vinegar, water, sugar, salt, and ginger. Heat over medium until sugar dissolves (about 3–4 minutes).
- Pour the hot brine over the carrots, making sure they are fully submerged.
- Let cool to room temperature, then seal and refrigerate.
- Allow at least 1 hour for flavors to develop, but best after 24 hours. Sprinkle sesame seeds before serving, if desired.
Notes
- Keeps well in the refrigerator for up to 3 weeks.
- Add chili flakes for spice, or swap carrots with daikon radish for a twist.
- Great in banh mi sandwiches, sushi rolls, grain bowls, or as a crunchy snack.
SIMILAR RECIPES:
Variations
The ginger pickled carrots have many variations. Here are some suggestions to try:
- Spicy Ginger Pickled Carrots adds jalapeño slices or red pepper flakes to the brine, bringing an extra kick of heat to the pickled carrots. It’s perfect for those who like a little fiery zest alongside the ginger’s warmth.
- Honey-Sweetened Pickled Carrots replaces sugar with raw honey in the pickling solution, lending a gentle floral sweetness. This version balances the tanginess with a subtle smooth flavor.
- Star Anise and Garlic Infused Pickled Carrots introduces star anise pods and whole garlic cloves into the brine to create a layered aromatic complexity. It’s ideal for a more fragrant and savory pickle experience.
- Raw Fermented Ginger Carrots combines grated ginger and sea salt massaged into carrots, then fermented naturally without vinegar. This probiotic-rich take offers a tangier, more potent flavor and crunchy texture.
- Mandoline-Sliced Ginger Pickled Carrots uses thin julienne slices of carrot cut with a mandoline for a delicate, ribbon-like appearance. This is great for salads or as a garnish where texture and presentation matter.