This pickling liquid gives bright flavor to carrots--try it with green beans or peppers as well.

Ben Bebenroth
Source: EatingWell Magazine, July / August 2020


Recipe Summary

10 mins
2 hrs 40 mins


Ingredient Checklist


Instructions Checklist
  • Peel carrots. Using the vegetable peeler, cut the carrots into thin ribbons. Place the carrot ribbons in a large heatproof bowl and set a fine-mesh sieve over the bowl.

  • Combine water, vinegar, ginger, sugar and salt in a medium saucepan. Bring to a boil over medium-high heat. Cook until the sugar and salt are dissolved. Pour the brine through the sieve, making sure the carrots are completely immersed. Cover and let cool to room temperature, about 30 minutes.

  • Transfer the carrots and brine to a clean container, cover tightly and refrigerate for at least 2 hours or up to 2 weeks.


To make ahead: Refrigerate for up to 2 weeks.

Nutrition bonus: Vitamin A (166% daily value).

Nutrition Facts

22 calories; protein 0.5g 1% DV; carbohydrates 5.1g 2% DV; exchange other carbs 0.5; dietary fiber 1.4g 6% DV; sugars 2.6g; fat 0.1g; saturated fatg; cholesterolmg; vitamin a iu 8288IU 166% DV; vitamin c 3mg 5% DV; folate 9.5mcg 2% DV; calcium 16.7mg 2% DV; iron 0.2mg 1% DV; magnesium 6.3mg 2% DV; potassium 162mg 5% DV; sodium 124.6mg 5% DV.