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!
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.
Instead of finely chopping the ginger shave the peeled ginger with a potato peeler. The translucent slices have a texture all their own without the sharp ginger fiber.
Awful. Two tablespoons of salt was WAY too much. Maybe I’ll try another time with two teaspoons, but DO NOT FOLLOW THE RECIPE. Blech.