Maple Ginger Pickled Carrots



  • 1 lb carrots
  • 3 garlic cloves, smashed
  • 2 inch piece of ginger, cut into thin very coins
  • 1 tsp black peppercorns
  • 1 T salt
  • 1/4 cup maple syrup
  • 1 cup water
  • 1 1/4 cup cider vinegar

Cooking Directions

  1. Over high heat, bring a medium pot of salted water to a boil.
  2. Peel the carrots. Halve and quarter the carrots so that each carrot gives you eight small carrot sticks. Aim for a relatively uniform thickness.
  3. Once the water is boiling, add the carrots and cook for one minute.
  4. After one minute, remove from heat, strain, and run under cold water. Set aside.
  5. In the same medium pot, bring the remaining ingredients to a boil over high heat.
  6. Once the mixture boils, reduce heat to low and simmer for 2 minutes.
  7. Pack the carrots into two pint jars and carefully pour the warm brine into the jars, making sure the spices are evenly distributed.
  8. Let cool to room temperature then refrigerate. If you can resist eating these for a day or two, the flavor will be even better. 

Courtesy of:   http://www.autumnmakesanddoes.com/2012/08/02/maple-ginger-pickled-carrots-and-pennsylvania/

Dori Ross