Description
A quick and easy recipe for sweet and spicy pickled carrots that combines fresh ginger, optional jalapeño heat, and a tangy maple syrup vinegar brine. Perfect as a crunchy, flavorful condiment or snack.
Ingredients
Scale
Vegetables
- 4 medium carrots, peeled and julienned
- 1-inch piece of ginger, thinly sliced
- 2 to 3 slices jalapeño (optional)
Pickling Liquid
- 1 cup water
- ½ cup cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon salt
Instructions
- Prepare the vegetables: Peel the carrots and julienne them into thin strips. Thinly slice the ginger and jalapeño slices if using.
- Fill the jar: Place the prepared carrots, sliced ginger, and jalapeño into a clean glass jar, layering evenly.
- Make the pickling brine: In a small saucepan, combine the water, cider vinegar, maple syrup, and salt. Bring this mixture to a boil to dissolve the solids and meld the flavors.
- Pour brine over carrots: Carefully pour the hot liquid over the carrots in the jar, ensuring all the vegetable pieces are fully submerged in the brine.
- Cool down: Let the jar sit uncovered until it reaches room temperature to avoid condensation inside the lid.
- Refrigerate and pickle: Seal the jar and place it in the refrigerator. Allow the carrots to pickle for at least 2 hours for optimal flavor development before serving.
Notes
- For spicier pickled carrots, add more jalapeño slices or include the seeds.
- Use a clean glass jar to prevent contamination and preserve freshness.
- Pickled carrots can be stored in the refrigerator for up to 2 weeks.
- Adjust sweetness by varying the amount of maple syrup according to taste.
- This recipe is vegan and gluten-free by default.
