Gingered Pickled Carrots
- Preparing Time: -
- Total Time: -
- Served Person: Makes 3 pints
- 1 tablespoon kosher salt
- 1 cup vinegar
- Carbohydrate 32 g(11%)
- Fat 0 g(1%)
- Fiber 4 g(17%)
- Protein 2 g(3%)
- Saturated Fat 0 g(0%)
- Sodium 589 mg(25%)
- Calories 148
Preparation Peel the carrots and cut them into batons about 4 inches long by 1/2-inch thick. Toss with the ginger and pack into clean, sterilized jars. Combine 1 cup water with the vinegar, turbinado sugar, and salt in a saucepan and bring to a boil. Pour the mixture over the carrots, leaving about 1/2 inch of space at the top of each jar. At this point the pickles are pretty much done but they will be at their best a day or two later. The shelf life, without hot canning processing, is about 10 days. With proper canning, it is 6 to 8 months. Reprinted with permission from A New Turn in the South by Hugh Acheson, © 2011 Clarkson Potter HUGH ACHESON is the chef/partner of the Athens, Georgia, restaurants Five and Ten (named best Atlanta restaurant by the Atlanta Journal-Constitution) and The National; the shop Gosford Wine; and his Atlanta restaurant, Empire State South. He is a five-time James Beard nominee for "Best Chef Southeast" and was named "Best New Chef" by Food & Wine. He lives in Athens with his wife and their two daughters.
Preparation Peel the carrots and cut them into batons about 4 inches long by 1/2-inch thick. Toss with the ginger and pack into clean, sterilized jars. Combine 1 cup water with the vinegar, turbinado sugar, and salt in a saucepan and bring to a boil. Pour the mixture over the carrots, leaving about 1/2 inch of space at the top of each jar. At this point the pickles are pretty much done but they will be at their best a day or two later. The shelf life, without hot canning processing, is about 10 days. With proper canning, it is 6 to 8 months. Reprinted with permission from A New Turn in the South by Hugh Acheson, © 2011 Clarkson Potter HUGH ACHESON is the chef/partner of the Athens, Georgia, restaurants Five and Ten (named best Atlanta restaurant by the Atlanta Journal-Constitution) and The National; the shop Gosford Wine; and his Atlanta restaurant, Empire State South. He is a five-time James Beard nominee for "Best Chef Southeast" and was named "Best New Chef" by Food & Wine. He lives in Athens with his wife and their two daughters.
