Orange-Ginger Pickled Baby Carrots
Orange-Ginger Pickled Baby Carrots is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Blanch carrots in a nonreactive 4- to 5-qt heavy pot of salted boiling water, stirring occasionally, 1 minute.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionBlanch carrots in a nonreactive 4- to 5-qt heavy pot of salted boiling water, stirring occasionally, 1 minute.
Transfer carrots to an ice bath to stop cooking, then drain in a colander and transfer to a heatproof bowl.
Bring vinegar, orange zest and juice, chiles, ginger, sugar, and 1 1/2 tsp salt to a boil in same pot, stirring until sugar has dissolved.
Pour over carrots and cool, uncovered, stirring occasionally, about 1 hour.
Chill carrots in pickling liquid in an airtight container, shaking container occasionally, at least 1 day.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.