Gingered Pickled Carrots Recipe

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Ingredients:

Serving

1 lb smaller organic carrots
3 tbsp matchsticks of peeled fresh ginger
1 cup vinegar
1/4 cup turbinado sugar
1 tbsp kosher salt

Directions:

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.
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.
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	81.45 Kcal (341 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	532.45mg	22%
Potassium	6.47mg	0%
Total Carbs	16.83g	6%
Sugars	16.67g	67%
Calcium	6.8mg	1%

Amount Per 100 g
Calories	83.62 Kcal (350 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	546.68mg	22%
Potassium	6.64mg	0%
Total Carbs	17.28g	6%
Sugars	17.11g	67%
Calcium	7mg	1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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