Carrots are my go-to snack. I eat about a pound a day around the kitchen, raw and crunchy. I don't know that my eyesight is any better, but who knows. This pickled version is great on a pickle plate or chopped up on a pork sandwich.
Recipe information
Yield
Makes 3 pints
Ingredients
Preparation
Step 1
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.
Step 2
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.
Step 3
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.
Recipe notes
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