5 from 15 votes
Quick Pickled Carrots with Ginger
This EASY recipe for ginger pickled carrots produces crunchy, tangy, super flavorful carrot pickles! They make a killer snack and are a great addition to salads, sandwiches, rice bowls, and charcuterie boards.
Prep Time
15 mins
Total Time
15 mins
Servings:
2
pints
Calories:
247 kcal
Course:
Condiments
Cuisine:
American
Ingredients
- 2 cups vinegar
- 1 cup water
- 4 tablespoons sugar
- 1 tablespoon salt
- 1 teaspoon soy sauce
- 1 ginger peeled and sliced into rounds, knob
- 4 cloves garlic peeled and smashed
- 1 jalapeño sliced
- 1 lb carrot or as many will fit in your jars, greens trimmed, cleaned, and cut to fit the jar if needed
Notes
- whisk
- This recipe is great with other vegetables too. Experiment with whatever is fresh at your market and find your favorite vegetable to pickle!
- Once the pickles are gone, save the leftover brine to make another batch, or whisk into a vinaigrette.
- You don't need to peel carrots before pickling, but if you're sensitive to the peels, you can.
- For a bit more spice, sprinkle in some red pepper flakes.
Nutrition Information
Calories
247kcal
(12%)
Carbohydrates
49g
(16%)
Protein
3g
(6%)
Fat
1g
(2%)
Saturated Fat
0.1g
(1%)
Polyunsaturated Fat
0.3g
(2%)
Monounsaturated Fat
0.03g
(0%)
Sodium
3825mg
(159%)
Potassium
794mg
(17%)
Fiber
7g
(28%)
Sugar
35g
(70%)
Vitamin A
37965IU
(759%)
Vitamin C
24mg
(27%)
Calcium
109mg
(11%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 2 pints
Amount Per Serving
Calories 247
% Daily Value*
| Calories | 247kcal | 12% |
| Carbohydrates | 49g | 16% |
| Protein | 3g | 6% |
| Fat | 1g | 2% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 0.03g | 0% |
| Sodium | 3825mg | 159% |
| Potassium | 794mg | 17% |
| Fiber | 7g | 28% |
| Sugar | 35g | 70% |
| Vitamin A | 37965IU | 759% |
| Vitamin C | 24mg | 27% |
| Calcium | 109mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.