Orange-Ginger Pickled Baby Carrots

Orange-Ginger Pickled Baby Carrots

Pickles
Vegetarian, Holidays

Makes 2 quarts

These are delicious, crunchy, bright, beautiful and easy — an ideal crudité for the holiday dinner table.

Ingredients #

  • 2 lb baby carrots with tops, peeled and trimmed, leaving 1/2 inch of stems intact; or 2 lb medium carrots, peeled and cut into roughly 3- by 1/2-inch sticks.
  • 2 cups white wine vinegar
  • 5 (3-inch) strips orange zest
  • 2 cups fresh orange juice
  • 5 (1- to 2-inch) dried hot chiles
  • 1 (2-inch) piece peeled ginger, cut crosswise into 1/8-inch-thick slices
  • 1 cup sugar

Instructions #

Blanch carrots in a nonreactive 4- to 5-qt heavy pot of salted boiling water, stirring occasionally, for 1 minute. Transfer carrots to an ice bath to stop cooking, then drain in a colander and transfer to a heatproof bowl

Bring vinegar, orange zest and juice, chiles, ginger, sugar, and 1 1/2 tsp salt to a boil in same pot, stirring until sugar has dissolved. Pour over carrots and cool, uncovered, stirring occasionally, for about 1 hour.

Chill carrots in pickling liquid in an airtight container, shaking container occasionally, at least 1 day.

These will keep, chilled, for 1 month (they will develop more flavor over time).