INSTANT PICKLED CARROT WITH GINGER
Pickle culture in India is as vast and diverse as its people, which is why Usha Prabakaran collected 1,000 recipes for her cult classic cookbook, "Usha's Pickle Digest." Her recipe for an instant carrot pickle, made with ginger and chile, is a simple one to master. It comes together quickly, and lasts for a couple of weeks in the refrigerator. Have it with rice and yogurt, or even in a sandwich with melted cheese.
Provided by Tejal Rao
Categories easy, quick, condiments, pickles, vegetables, side dish
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 5
Steps:
- In a medium bowl, combine all ingredients; toss thoroughly.
- Transfer mixture to a clean jar; it is ready to eat right away. Pickles keep at room temperature for 1 week, or refrigerated for 2 weeks.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
INGABIRE KEZA Cynthia
ic83@hotmail.comThese pickled carrots are the perfect balance of sweet and sour. They're also really easy to make, and they keep well in the refrigerator. I love to add them to salads, sandwiches, and wraps. They're also a great snack on their own.
Josephine Kalema
josephine71@hotmail.comThese pickles are a great way to use up extra carrots.
Deeqow Xasan
d70@yahoo.comI love the versatility of these pickled carrots. They're great on their own, but they also make a great addition to salads, sandwiches, and wraps. I also love the fact that they're so healthy. They're a great way to get your daily dose of vegetables.
Savannah V
sv@aol.comThese pickles are a great addition to any charcuterie board.
Kid Flame
k_flame@yahoo.comI'm really impressed with how easy these pickled carrots are to make. I was able to whip them up in just a few minutes. They're also really delicious! The carrots are perfectly crisp and flavorful, and the ginger adds a nice touch of heat. I'll defin
Mahi Mughal
mughal@yahoo.comThese pickles are a great way to add some extra flavor to your meals.
J7 GLOBAL S.S KAZMI REAL STATE SADAAT
j7@hotmail.comThese pickled carrots are the perfect addition to any Asian-inspired meal. They're also great on sandwiches and salads. I love the way the ginger and garlic add a subtle flavor to the carrots. I'll definitely be making these again and again.
Erika Wagner
wagner-e@gmail.comDelicious! I love the ginger flavor.
fatma hussein
hussein.f@hotmail.comI'm so glad I found this recipe! I've been looking for a healthy and flavorful snack, and these pickled carrots definitely fit the bill. They're also really easy to make, which is a bonus. I'll definitely be making these again and again.
Shan Shangujjar
ss@yahoo.comThese pickles are a great way to use up leftover carrots.
Ma Alaminma
alaminma.m@gmail.comI've never been a huge fan of pickled carrots, but this recipe changed my mind! The combination of the sweet and sour flavors is amazing. I also love the crunch of the carrots. I'll definitely be making these again.
ASIFRAZA Jani
a.j76@hotmail.comPerfect for a quick and easy side dish.
Rathizibrahim Ibrahim
ibrahim-r@gmail.comI made these pickled carrots for a party last weekend, and they were a huge hit! Everyone loved them. I especially appreciated how easy they were to make. I was able to whip them up in just a few minutes.
Syed agha sab Agha
a62@gmail.comThese pickles are so addictive! I can't stop snacking on them.
Pieter Jansen
jansen.p68@hotmail.comI love the vibrant color of these pickled carrots! They add a beautiful pop of color to any dish. I also appreciate that the recipe is adjustable to taste. I like my pickles a little bit spicy, so I added an extra teaspoon of red pepper flakes. They
Mahfuj islam
islam_m@yahoo.comDelicious and easy! I used a mandoline to slice the carrots, which made it even quicker.
Mr Talha King
mr_t@hotmail.frI've been looking for a quick and easy pickled carrot recipe, and this one definitely fits the bill! The carrots turned out perfectly crisp and flavorful, with just the right amount of tang and heat from the ginger. I'll definitely be making this aga