Crisp pickled carrots are one of my youngest daughters favorite snacks. These Coriander and Ginger Pickled Carrots are filled with flavor and a little bit of spice. They’re incredibly simple to make and a great place for beginners to start.
As your jars sanitize in the water bath canner, prepare your carrots by pealing them and cutting them into uniform sized wedges measuring about 3 1/2 inches long. Place your herbs and spices in the dry pint jar. Pack the carrots in snuggly.
Now you’re ready to start your pickling brine. Bring the vinegar, water, salt and honey to a hard boil while stirring to dissolve the salt and honey. Once your brine has reached a hard, pour it into the jar up to within a 1/2 of the rim. Wipe down your rim to make sure it’s clean and dry. You can now top the jar with the lid and rim. Secure the rim tightly but there is no need to over tighten it.
There is no need to process your pickled carrots. You can go ahead and transfer you jar to the refrigerator and hold it there for up to 3 months. Otherwise, you can process your jar in the water bath canner for 10 minutes. Remove the lid and allow it to rest for 5 more. go ahead and transfer you jar to a cooling area and allow it to rest for 24 hours.
I’ll often make up a jar of diced carrots for salads such as my Pickled Vegetable and Sweet Pea Salad. They’re also great in Bloody Marys and Charcuterie Boards. Coriander and Ginger Pickled Carrots are a quick and easy pickle to make and have on hand.
Coriander and Ginger Pickled CarrotsDifficulty: Easy
Crisp pickled carrots are one of my youngest daughters favorite snacks. These Coriander and Ginger Pickled Carrots are filled with flavor and a little bit of spice. These pickled carrots are incredibly simple to make and a great place for beginners to start.
Makes 1 Pint
1 lb. Carrots
1 or 2 Cloves Garlic, smashed
1-inch Fresh Ginger, cut into slices
4 – 6 Whole Black Peppercorns
1/2 tsp. Whole Coriander Seeds
1/2 tsp. Whole Mustard Seeds
2 – 3 Fresh Sprigs Cilantro (Coriander) Leaves
1 cup White Wine Vinegar
1/2 cup Unchlorinated Water
1 tsp. Kosher or Non-Iodized Salt
1 T. Honey
- Sanitize your jar as you peal and cut up your carrots. Try to keep them as uniform as possible. Make sure to cut them about 3 1/2 inches long so that they will fit into your pint jar.
- Add your herbs and spices to the pint jar once it has dried.
- Pack the carrots into the jar snuggly.
- Bring the vinegar, water, salt and honey to a hard boil stirring to dissolve the salt and honey.
- Pour the hot pickling brine over the carrots. Fill the jar within a 1/2 inch of the rim.
- Wipe down the rim of the jar, add your lid and bands.
- You can either store your pickled carrots in the fridge for up to 3 months or water bath can them for 10 minutes. Remove the lid and wait 5 minutes before removing you jar.
- Transfer your jar to a cooling area and allow it to rest for 24 hours. Remove the ring and check the lid to make sure it is snug and sealed properly. Wipe down the jar and loosely replace the ring. Store in a cool dark pantry.
- Allow your pickles to rest for a week before opening. This will allow the flavors to meld.