Pickled Carrots and Ginger

Pickled Carrots

Whenever I go over to my friend Katie’s house, she’s always cooking up something interesting. A few weeks ago, it was fried pickles with a spicy aioli sauce. Last week, I was sampling fresh pickled carrots she popped out from the fridge and jarred pickled green tomatoes from last fall’s crop. Both briny occasions were delish in distinctly different ways.

Like myself, Katie grew up with two foodie parents, so naturally we get along quite well. She is the one to convince me why fiddlehead ferns will be an essential crop of our small, urban garden. And why the banning of raw milk is downright silly.

Katie lives, with ten others, in an old, colossal Philly row-home.  Equipped with more bedrooms than I can count, and a Butler’s staircase leading to the kitchen, they’ve fittingly deemed it “The Mansion”. If I could handle that style of living, you know I’d be there living and cooking with Katie. Dawn to beyond midnight, someone’s always stewing something on the stove of The Mansion. I could definitely get into that.

Anyway, as I’ve said, there’s been a lot of pickling going down after Katie got her boyfriend a whole book on the subject. His latest project: homemade sauerkraut. They introduced me to the fact that fresh pickles (aka, the kind that don’t involve any canning), are actually incredibly simple to make. Naturally, it didn’t take long till I was at home making my own.

After sifting through the internet, most recipes I found stuck strictly with dill. However, for me it was the cumin in Katie’s carrots that made them stand out, which is how this recipe was born. I ended up combining the two flavors, and then added some ginger to create one heck of a winter-themed pickle. If you can handle the heat — which does get dulled by the pickling process — the ginger slices make a great after-dinner, digestive-aiding treat.

For more on the subject, check out Katie and Greg’s post on DIY pickling!

Pickled Carrots and Ginger


  • -1 pound carrots, peeled and cut into 3-4 inch pieces, 1/3 inch thick
  • -1 1/2 - 2 inches of ginger, peeled and sliced into thin circles
  • -1 1/4 cups water
  • -1 cup apple cider vinegar
  • -1/4 cup sugar
  • -2 garlic cloves, lightly-crushed
  • -1 Tbsp dried dill
  • -1 scant Tbsp cumin
  • -1 1/2 tablespoons coarse salt


  1. Bring a medium pot of water to a boil. Add carrots and ginger to pot and simmer for one minute. Drain in colander and rinse under cold water until carrots are cool. Set aside.
  2. Add remaining ingredients to the pot and bring to a boil. Reduce heat to a simmer and cook for 2 minutes. Pour liquid over carrots. Cool until room temperature and then place in jars, cover and chill in refrigerator for at least one day.
  3. Carrots will keep in an airtight container in the refrigerator for up to one month.

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  • Reply
    The candid RD
    March 17, 2013 at 7:42 am

    This sounds amazing (as do Katie’s fried pickles with aioli!!) . I love pickled ANYTHING, including pickled beets 🙂 I have never pickled before…so this might have to be a recipe I save!

    • Reply
      Grace Dickinson
      March 18, 2013 at 9:03 am

      I definitely want to try doing some pickled beets soon. They make an exceptionally pretty accompaniment on the plate!

  • Reply
    Baked Curried Carrot Chips | Food Fitness Fresh Air
    April 17, 2013 at 5:41 am

    […] be spruced up as well. Take the carrot chip recipe you’ll see below. Shortly after making Ginger Pickled Carrots, I came across this recipe on Oh My Veggies. It immediately went on my Pinterest. (Yes, this food […]

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