Canning, Pickling, Vegan/Vegetarian

Quick Pickled Ginger Baby Carrots

Loreto August 3, 2016

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Baby carrots, ginger, coriander, and dill, all pickled to perfection and in just a day, with this fast method and easy recipe for Quick pickled Ginger Baby Carrots.

Quick pickled Ginger Cardamom Baby Carrots

Baby carrots have to be the sweetest thing I have ever tasted. This trip to the market had us bringing home a bunch from Sunrise Gardens at the Old Strathcona Market, and a recipe adapted from “Brown Eggs and Jam Jars” by Aimee Wimbush-Bourque  gives us this wonderfully briney Quick Pickled Ginger Baby Carrots.

 

My love for anything pickled started very young. That acidic, salty, face distorting combination of vinegar, garlic, coriander and dill always caught my attention and awakened my craving for this great way to preserving. Living in an Italian family, preserving foods was very important. My parents were originally from Italy, a place called Atina, not too far from Rome in the region of Lazio, emigrating to Canada in 1958. Word spread that a good life could be had here. It was not an easy transition. All money was spent to get them here and prejudice was existent. But as time went by, cultures fused and gave birth to a new slang English Italian, and a world of fusion Italian recipes. This is where the pickling came in. My parents had a lot of Ukrainian friends and they learned to make pickled cucumbers, beets, garden vegetables, fish, eggs, and last but not least carrots.

I remember a time I got quite ill when I had eaten my way almost into an anemia due to a large consumption of dill pickles. I did take a break from the pickling after that. Slowly and surely as time went on and the memories of how ill I was started to fade, I began to develop a taste for pickled wares again, but there was always that body memory and it kept me in check to how much I would eat, lol.

Quick pickled Ginger Cardamom Baby Carrots

Nowadays, with all the local organic farmers and abundant farmers markets, we have many produces that would be a lovely base for pickling. Today I have chosen these beautifully sweet baby carrots and thanks to a great recipe, a 24 hour pickled carrot is born.We are inspired to create our own  take on Quick Pickled Ginger Baby Carrots.

Quick pickled Ginger Cardamom Baby Carrots

Let’s get the vinegar and create Quick Pickled Ginger Baby Carrots!

I love that it only takes 24 hours to do this recipe. A quick mix of vinegar, sugar, salt, ginger, dill and coriander. The baby carrots washed and cleaned cut into slivers and into a mason jar. A nice pour of the hot brine over the carrots filling the mason jar to almost the top, totally submerging the carrots, and there you have it completed. I let it cool before I put it into the fridge, then left it sit till the next day before the great taste test and judging.

I have to say Nicoletta is not fond of vinegar at all, and the thought of pickling was not on her priority list, as not really a priority in her family. Although after seeing this recipe, she was keen on giving it a go as long as I took care of making the brine and doing the taste test. Nicoletta’s job was tending to those sweet baby carrots, which I may add, she did an amazing job on!

The flavor of these babies is amazing, nice and vinegary, the sweetness of the carrot still comes through. That earthiness that you sometimes taste in carrots is subdued by the dill, ginger and coriander. My favorite part, the crunchiness and crispness of the carrot. Each bite offers that texture and freshness in taste. My son, who inherited the pickle bug, loved the pickled carrots, actually he ate most of them right away. This is a good sign, as he is very critical when it comes to anything pickled. He even commented saying that he could not believe that they were done in a day! I say we have a winner here, and have enhanced our repertoire of preserving. Next thing to pickle, hmmmmmmmm…………………

If pickling is your thing, give this fast and easy recipe for Quick Pickled Ginger Baby Carrots a try.

Enjoy!

Song of the Day: “Come a Little Closer” by Cage the Elephant.

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Quick pickled Ginger Cardamom Baby Carrots

Quick Pickled Ginger Baby Carrots

  • Prep Time: 24 hours
  • Cook Time: 10 minutes
  • Total Time: 24 hours 10 minutes
  • Yield: 1 cup mason jar of pickled carrots 1x

Ingredients

  • 1 cup of cleaned and washed baby carrots
  • 3/4 cup rice wine vinegar
  • 2 Tbsp sugar
  • 1 tsp sea salt
  • 3 slices of ginger
  • 1/2 teaspoon whole coriander
  • 1 teaspoon fresh dill

Instructions

  1. Combine vinegar, sugar and salt in a saucepan.
  2. Bring to a low boil stirring until sugar dissolves.
  3. Take off heat, add ginger, coriander, and dill.
  4. Place carrots in a one cup mason jar.
  5. Pour brine over carrots, filling the mason jar to the top making sure carrots are submerged in the liquid.
  6. Place lid on.
  7. Put in fridge for 24 hours.
  8. Ready to try!
  9. Enjoy!
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Quick pickled Ginger Cardamom Baby Carrots

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8 Comments

  • Avatar
    Reply Kathy @ Beyond the Chicken Coop August 3, 2016 at 10:28 am

    I love to pickle cucumbers to make a traditional pickle. As a kid, I loved to drink pickle juice! I still love pickles, but refrain from drinking the juice. I’ve never had pickled carrots. It sounds interesting.

    • Loreto
      Reply Loreto August 3, 2016 at 12:56 pm

      Hi Kathy, I laughed when you said you used to drink the pickle juice. It reminds me of a story I heard from an old Ukrainian farmer we met at the Pasanka Festival in Vegreville Alberta. It is a country fair celebrating Ukrainian tradition and food. Well Harry the farmer I was telling you about, proceeded to tell us how he and his buddies years and years ago when they were young bucks would drink the brine from the pickles to save them selves a hangover after drinking too much. I don’t know if it works or even want to attempt it, lol. I would have to agree on the home made pickles my mom and dad make them and they disappear from the table when put out.
      Thank you for your wonderful comments, and have a great week.
      Loreto

  • Avatar
    Reply Hilary August 4, 2016 at 7:37 am

    I have always loved pickled food, but so far haven’t gotten into making my own but I think this is awesome! I never would have thought about pickling baby carrots, but this sounds like it would be amazing!

    • Loreto
      Reply Loreto August 8, 2016 at 4:37 am

      Hi Hillary, thank you for your comment. I wasn’t much of a pickling person. I decided to try after seeing this recipe. I remember my parents making pickles and the time and work involved. This recipe is simple and easy and so so good. I love the baby carrots because the are so sweet, and when you pickle them they loose a bit of that earthy taste.
      Have a wonderful Monday.
      Cheers!
      Loreto

  • Avatar
    Reply karrie @ Tasty Ever After August 4, 2016 at 7:57 am

    I love anything pickled Loreto! Love your recipe and it’s perfect for me because I get a bunch of carrots in my organic CSA each week. Thanks for sharing such a wonderful recipe. Hope you and Nicoletta have a wonderful weekend, my friend 🙂

    • Loreto
      Reply Loreto August 8, 2016 at 4:34 am

      Hi Karrie
      Thank you so much it is always nice to hear from you and read your comments. I was amazed at this pickling recipe so fast and yet so flavorful in such a short time. Would love to hear how you do with this one. Good luck with all the carrots and have a wonderful week.
      Loreto

  • Avatar
    Reply Demeter | Beaming Baker August 4, 2016 at 8:22 am

    “Face-distorting”– that has got to be the best way to describe the tartness of pickled goodies! 😉 Also, Loreto, I’ve been right where you were, eating so much of something that I kind of got ill from it. Must be the kids in us, right? Haha. Anyway, glad that you’ve moved past that and took only what was useful from that experience–a teensy bit of restraint. 😉 Thanks for sharing so many fun experiences with this recipe. I hope you and Nicoletta have a wonderful weekend! Pinning, of course. xo

    • Loreto
      Reply Loreto August 8, 2016 at 4:41 am

      Hi Demeter, face distorting that was the only way I can describe it, or maybe bitter beer face, lol. I guess as we get older moderation is key or maybe some of us never get older and live on that edge of extreme. Well if it works for a person then all is good. I saw if it floats your boat then all is good. This is the great part of food sharing wonderful memories and stories and enjoying great food! Demeter have a most joyous week.
      Loreto

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