Ginger-Pickled Carrots

I recently ordered a fresh pack of canning jars and I could not wait to break into them!  I squealed like a little girl when Mister brought them into the apartment.  I was finally going to pickle something!

Now, I’m not anti-pickling or anything.  I understand that pickling is fairly simple (vinegar, sugar and various spices make a tasty batch of vegetables) but I’ve always imagined that you need loads of space in order to can anything (like a garage or a big pantry).  One day it hit me – why don’t I just make small batches instead?  Doy…

I’m a big fan of ginger and carrot flavors and had to try to incorporate ginger into this pickling mix some how.  I added a few teaspoons of minced ginger to add that Asian zing.  It’s only been 24 hours since I’ve pickled these carrots but I like how they turned out already.  I can’t wait to see how the flavors meld as time goes on.  One vegetable down, so many more to go.  Watch out world!


Ginger Pickled Carrots

Yields: 1 pint jar


  • 1 pound carrots, peeled
  • 1 1/4 cups water
  • 1 cup cider vinegar
  • 1/4 cup sugar
  • 2 garlic cloves, lightly-crushed
  • 1 1/2 teaspoons fennel, dill, or anise seeds (See Note)
  • 1 1/2 tablespoons coarse salt
  • 2 bay leaves
  • 2 teaspoons minced ginger


  1. Cut the carrots into stick approximately the size of your fourth finger. Bring a medium-sized pot of lightly-salted water to a boil. (Use a non-reactive pot.)
  2. When the water boils, drop the carrots in and simmer for one minute. Pour into a colander and rinse under cold water. Drain thoroughly.
  3. In the same pot, heat the remaining ingredients. Once it begins to boil, reduce the heat and simmer for two minutes.
  4. Remove from heat and add the carrot sticks. Cool until room temperature, then put into jars and chill.
  5. Carrot sticks should be made at least one day in advance, and will keep for up to four weeks in the refrigerator.


The original recipe called for 1 1/2 tablespoons dill or fennel seeds (in later incarnations.) I found the flavor way, way too strong and reduced it. But feel free to use their original quantities. Carrots will keep, chilled in an airtight container, 1 month.

Recipe adapted from David Lebovitz.

Ginger-Chili Edamame

I often order edamame at sushi bars.  A bowl of edamame is an invitation to play with your food.  Pick it up with your fingers, suck out the delicious seeds that live inside of that tough, outer-shell, and lick your fingers clean.  The only thing that can make edamame better is a delicious sauce that you toss the edamame in.  This is my humble opinion of course.

This sauce takes seconds to whip up and for this American-Asian, these are ingredients that are typically lying around in my fridge and pantry.

Ginger-Chili Edamame

Rating: 51

Prep Time: 2 minutes

Cook Time: 8 minutes

Total Time: 10 minutes

Yields: About 12 servings

Serving Size: 2 tablespoons edamame, 1 teaspoon sauce

Calories per serving: 46

Fat per serving: 2g

Ginger-Chili Edamame


  • 1 (12-ounce) bag frozen unshelled edamame
  • 3 teaspoons grated peeled fresh ginger
  • 1 teaspoon minced garlic
  • 4 teaspoons sesame oil
  • 2 teaspoons Thai chile sauce
  • 2 tablespoons honey
  • 1/4 cup low-sodium soy sauce
  • 2 teaspoons SriRacha hot sauce, optional


  1. Prepare edamame according to package directions. Set aside.
  2. Whisk together remaining 6 ingredients; serve with edamame.

Ginger Carrot Rice

Are you asking yourself if you should make this recipe?  Well the answer is: YES YES YES YES YES YES YES YES YES YES YES YES YES YES YES YES YES YES YES EYS YES EYS YES YSEYSE YSEYSEySYeyEYSEYSSSSSSSSS!!!!!!

{Insert very happy tastebuds here}

I will never think of carrots the same way again.  I suppose you can take that as a warning if you steam, bake, roast carrots and are satisfied.  If you are the type of person who likes carrots just as they are, DO NOT TRY THIS RECIPE!

For those of  you who live on the wild side from time to time, TRY THIS RECIPE!!

…especially when you don’t know what to do with those leftover carrots.

Ginger Carrot Rice

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Serving Size: 2 - 3 Servings

Ginger Carrot Rice


  • 1 cup basmati rice
  • 2 cups water
  • 1/4 cup roasted peanuts, ground
  • 1 tablespoon butter
  • 1 small yellow onion, chopped
  • 1 teaspoon fresh ginger root, minced
  • 3/4 cup grated carrots
  • Pinch of salt to taste
  • Cayenne pepper to taste
  • Chopped fresh cilantro (optional)


  1. Cook rice and water. Bring water and rice to a boil over high heat. Reduce to low, cover, and allow rice to steam for 20 minutes.
  2. Heat butter in a skillet over medium heat. Stir in onion and cook until transparent, 2 to 3 minutes.
  3. Stir in ginger, carrots, and salt. Reduce heat and cover to steam for five minutes. Add cayenne pepper and nuts.
  4. After the rice is cooked, add the rice to your skillet and stir gently. Combine with all other ingredients. Garnish with a bit of cilantro.

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