Pickled Carrots with Ginger

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Pickled Carrots with Ginger

 

Recipe By : Vegetarian Planet - Didi Emmons

Serving Size : 1 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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1 cup sugar

1 cup rice vinegar

1 cup water

1 teaspoon salt

1 piece fresh ginger -- (3 inch) sliced 1/4

-inch thick

1 pound carrots -- preferably small,

peeled

 

In a large saucepan, combine the sugar, vinegar, water, salt, and

ginger. Bring the mixture to a simmer, and add the carrots. Make sure

the carrots are completely immersed, then cover the pan. Simmer the

carrots for 15 to 20 minutes, or until they can be easily cut with a

fork. Transfer the carrots and their liquid to a container with a lid,

and let them cool. Cover the container, and refrigerate the carrots in

their liquid until you are ready to use them. They will keep well for

over a week. Makes 8 to 9 small pickled carrots. Once the vegetables are

eaten, don’t throw out the sweet, gingery pickling liquid. Strain it,

chill it, and use it as a vibrant nonfat dressing for a slaw made from

grated carrot, scallion, thinly sliced cabbage, peanuts, and mung bean

sprouts.

 

 

 

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Per serving: 997 Calories; 1g Fat (1% calories from fat); 5g Protein;

258g Carbohydrate; 0mg Cholesterol; 2288mg Sodium

 

 

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