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RECIPE / 003QUICK PICKLING

Ginger & coriander carrots

Fine carrot ribbons with fresh ginger and coriander in a crisp refrigerator pickle.

PREP 20 minREADY 1–2 daysBeginner

ILLUSTRATIVE FOOD IMAGE / FOLLOW THE WRITTEN METHOD

STORAGE & METHOD NOTE

Editorial flavour variation for refrigerator use; not presented as a shelf-stable canning recipe.

Gather your ingredients.

  • enough for one pint jar — Carrots — peeled into fine ribbons
  • 1 teaspoon — Fresh ginger — thinly sliced
  • 1/2 teaspoon — Coriander seeds
  • 3/4 cup — White vinegar — labelled 5% acidity
  • 3/4 cup — Water
  • 2 1/4 teaspoons — Canning or pickling salt
  • 1 1/2 teaspoons — Sugar

Prepare.

Peel carrots into thin ribbons with a vegetable peeler.

The method.

  1. 01

    Prepare thin carrot ribbons and clean the jar.

  2. 02

    Pack carrots, ginger and coriander into the jar.

  3. 03

    Prepare the recipe brine as specified by the cited source.

  4. 04

    Pour the hot brine over the carrots, fit the lid and refrigerate promptly.

  5. 05

    Allow flavour to develop before serving and follow the source storage guidance.

Know the source.

HowToPickle records the source and review status for each published recipe.

Brine method: NC State Extension; carrot flavour variation by HowToPickle

Last reviewed: 9/8/2026