Pickled Ginger Carrots

Name: Pickled Ginger Carrots
Ingredients: 2 lb carrots, cut into 3 1/2- by 1/3-inch sticks; 1 1/2 cups water; 2 cups cider or plain white vinegar (the former makes a sweeter, milder brine...I split it 50/50); 1/3 cup sugar; 1 or 2 two-inch pieces fresh ginger, peeled and julienned; 2 garlic cloves, lightly crushed; 2 tablespoons kosher salt

7 ingredients

1 steps

Ingredients

2 lb carrots, cut into 3 1/2- by 1/3-inch sticks
1 1/2 cups water
2 cups cider or plain white vinegar (the former makes a sweeter, milder brine...I split it 50/50)
1/3 cup sugar
1 or 2 two-inch pieces fresh ginger, peeled and julienned
2 garlic cloves, lightly crushed
2 tablespoons kosher salt

Directions

1

{"0":"Bring all ingredients except carrots to a boil in saucepan, then reduce heat and simmer 2 minutes. Add carrots and simmer an additional 2 minutes. Remove from heat and cool, uncovered. Chill carrots, covered, at least 1 day for flavors to develop.","2":"Carrots keep, chilled in an airtight container, 1 month."}