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Prep Time:10 minsAdditional Time:2 hrs 30 minsTotal Time:2 hrs 40 minsServings:8Yield:2 cupsJump to Nutrition Facts
Prep Time:10 minsAdditional Time:2 hrs 30 minsTotal Time:2 hrs 40 minsServings:8Yield:2 cups
Prep Time:10 mins
Prep Time:
10 mins
Additional Time:2 hrs 30 mins
Additional Time:
2 hrs 30 mins
Total Time:2 hrs 40 mins
Total Time:
2 hrs 40 mins
Servings:8
Servings:
8
Yield:2 cups
Yield:
2 cups
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients14ouncescarrots2cupswater1cupwhite-wine or cider vinegar½cupthinly sliced fresh ginger1tablespoongranulated sugar1tablespoonkosher salt
Cook Mode(Keep screen awake)
Ingredients
14ouncescarrots
2cupswater
1cupwhite-wine or cider vinegar
½cupthinly sliced fresh ginger
1tablespoongranulated sugar
1tablespoonkosher salt
DirectionsPeel carrots. Using the vegetable peeler, cut the carrots into thin ribbons. Place the carrot ribbons in a large heatproof bowl and set a fine-mesh sieve over the bowl.Combine water, vinegar, ginger, sugar and salt in a medium saucepan. Bring to a boil over medium-high heat. Cook until the sugar and salt are dissolved. Pour the brine through the sieve, making sure the carrots are completely immersed. Cover and let cool to room temperature, about 30 minutes.Transfer the carrots and brine to a clean container, cover tightly and refrigerate for at least 2 hours or up to 2 weeks.TipsTo make ahead: Refrigerate for up to 2 weeks.Nutrition bonus: Vitamin A (166% daily value).Originally appeared: EatingWell Magazine, July/August 2020
Directions
Peel carrots. Using the vegetable peeler, cut the carrots into thin ribbons. Place the carrot ribbons in a large heatproof bowl and set a fine-mesh sieve over the bowl.Combine water, vinegar, ginger, sugar and salt in a medium saucepan. Bring to a boil over medium-high heat. Cook until the sugar and salt are dissolved. Pour the brine through the sieve, making sure the carrots are completely immersed. Cover and let cool to room temperature, about 30 minutes.Transfer the carrots and brine to a clean container, cover tightly and refrigerate for at least 2 hours or up to 2 weeks.TipsTo make ahead: Refrigerate for up to 2 weeks.Nutrition bonus: Vitamin A (166% daily value).
Peel carrots. Using the vegetable peeler, cut the carrots into thin ribbons. Place the carrot ribbons in a large heatproof bowl and set a fine-mesh sieve over the bowl.
Combine water, vinegar, ginger, sugar and salt in a medium saucepan. Bring to a boil over medium-high heat. Cook until the sugar and salt are dissolved. Pour the brine through the sieve, making sure the carrots are completely immersed. Cover and let cool to room temperature, about 30 minutes.
Transfer the carrots and brine to a clean container, cover tightly and refrigerate for at least 2 hours or up to 2 weeks.
Tips
To make ahead: Refrigerate for up to 2 weeks.
Nutrition bonus: Vitamin A (166% daily value).
Originally appeared: EatingWell Magazine, July/August 2020
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Nutrition Facts(per serving)22Calories0gFat5gCarbs1gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
