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.
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.
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.
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.
Song of the Day: “Come a Little Closer” by Cage the Elephant.Print
- 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
- Combine vinegar, sugar and salt in a saucepan.
- Bring to a low boil stirring until sugar dissolves.
- Take off heat, add ginger, coriander, and dill.
- Place carrots in a one cup mason jar.
- Pour brine over carrots, filling the mason jar to the top making sure carrots are submerged in the liquid.
- Place lid on.
- Put in fridge for 24 hours.
- Ready to try!
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