Quick-Pickled Carrot Relish
Prep Time:
5 min.
Cook Time:
5 min.
Sweet, grated carrots and fresh, zippy ginger mingle together in a mild rice wine vinegar brine to serve a bright, refreshing condiment that can be enjoyed on its own, added to cole slaw, or used as a topping on your favorite Beeler’s pork product. There is no wrong way to enjoy this!
Ingredients:
1 C freshly grated carrot
(about 2 large carrots)
½ C water
⅔ C rice wine vinegar
1 slice of ginger, about 1/8″
thick, cut into quarters
3 Tbsp cane sugar
½ tsp kosher salt
Equipment:
- box grater
- measuring cups
- measuring spoons
- measuring cups
- 1 quart sauce pan
- whisk
- 10-12 oz canning jar, or similar non-reactive,
heat-safe container
Instructions:
1. Grate the carrots on the larger hole side of the box grater and cram them into the jar,
leaving ½ – ¾ “ space from the top.
2. Add the rice wine vinegar, water, ginger, sugar, and salt in the sauce pan and whisk
over medium heat. Once the sugar is dissolved, increase the heat to medium-high and
bring to a boil.
3.Allow the mixture to boil for one minute, remove from heat and carefully pour over the
grated carrots in the jar. You will likely have extra pickling liquid, you can save this in the
fridge and reheat for future use or discard.
4.Let the carrots cool to room temperature, cover, and store in the refrigerator for up to 2
weeks.
Notes:
- For stronger ginger flavor, make sure you keep the ginger with carrots and do not
discard it with any excess brine! - This is a great addition to any Asian-flavored dishes, but compliments most BBQ quite
nicely! - Leftover carrot relish? Add it to some slaw!
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