Gingered Pickled Carrots

Summary: A delightful recipe from Hugh Acheson, this results in a crunchy, gingery carrot "pickle." The recipe below is mostly Hugh's but reflects slight changes and/or clarifications I've made and found helpful.

Yield: 3 half-pint jars


  • 1 pound organic carrots
  • 16-21 matchsticks of peeled ginger (6-7 matchsticks per jar)
  • 1 cup cider vinegar
  • 1 cup water
  • 1/4 cup turbinado or demerara sugar
  • 1 tablespoon kosher salt


If you want to preserve these, set up your waterbath canner and get it heating.

Peel the carrots, and cut them into batons about 4" long x 1/2" thick. Pack them and the ginger matchsticks into clean, sterilized jars.

In a 2- or 4-quart saucepan, combine the vinegar, water, sugar and salt, and bring to a boil. Once boiling, carefully pour the mixture over the carrots, leaving about 1/2" of headspace at the top of each jar.

If you aren't canning these, wait 1-2 weeks to eat for maximum flavor. If you do process them, they will last, unopened, for 6-8 months.