Instant Pickled Carrot With Ginger
Published January 7, 2020
Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 large carrot, peeled and julienned
¼ cup fresh lime juice (from 2 limes)
1 (2-inch) piece fresh ginger, peeled and finely chopped (about 2 tablespoons)
2 scant tablespoons kosher salt
1 small green chile, such as serrano, seeded then finely chopped
Nutritional analysis per serving
7 grams carbs; 28 calories; 1 gram fiber; 175 milligrams sodium; 1 gram protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium bowl, combine all ingredients; toss thoroughly.
- Step 2
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.
Private Notes
Comments
Only use 2 scant teaspoons of salt. 2 Tablespoons makes it inedible!
Many Indian cookbooks, especially the old ones, have recipes with far too much salt - as this one appears to have. No, it is not a misprint. The reason is because these cooks use Rock salt - very large coarse grained salt for pickling. So, yes, when you substitute Morton or Diamond salt, you'll need a lot less.
This is made in my parents house at least once a week in Chennai. We also do a chonka (tempering) with mustard seeds in oil. Delicious. Transforms carrots into something much more exciting!
So salty (used David's kosher salt), I think 2T was a mistake.
Oops, saw the comments about the salt when I first saved this recipe but did not recall the salt measurement being a bit much until AFTER I added it. Have doubled all the other ingredients so I can hopefully salvage it. I didn’t have more lime juice so added ginger honey vinegar. Fingers crossed!
If you aren't in a hurry, you don't need to be too diligent about cutting really thin strips of carrot. If you are really hurried, however, you can use the brine from a jar of pickled jalapeños and add some ginger to it. Very small cauliflower florets, green beans, strips of pepper or cucumber--all work well. Think giardinera.