Last week I was tucking into some bibimbap (a lovely light Korean dish heavy on vegetables) for lunch and the ingredient that struck me the most was the pickled ginger carrots. Crisp, cool, refreshing. I decided to see if I could recreate them. Some searching around led me to a few recipes.  This one is adapted from one that was 1/2 carrot 1/2 daikon radish. I used a bit more ginger and only carrots. I used a mandolin for part of it, but since these are cut lengthwise, I used a knife to finish them. Don’t get me started on how I lost a big chunk of thumb to a mandolin some years back.

Pickled Gingered Carrots

Makes 5 pints.

4 lbs. carrots peeled and julienned lengthwise in long strips
3 cups white vinegar
3 cups water
1 ½ cups sugar
2-3 tablespoons grated fresh ginger
6 jalapeno pepper (optional)


  1. Prep hot water canning bath and prepare your jars and lids.
  2. Wash, peel and julienne carrots into long strips. 4 lbs may take a while, take your time and be careful!
  3. In big sauce pan add water, vinegar, sugar and ginger.
  4. Bring to a boil over medium heat and stir until sugar dissolves.
  5. Add julienned carrots, stir and immediately turn the  heat off.
  6. Place a pepper in each jar (if using).
  7. Pack carrots into hot jars.
  8. Ladle hot pickling liquid into jars, leaving ½ inch of headroom. Remove air bubbles and adjust head-space adding more liquid if needed.
  9. Wipe jar rims and add lids and bands.
  10. Process for 20 minutes (timed from the boil). Let cool undisturbed for 24 hours.


I’m going to let these rest for a few weeks before using in my own bibimbap. I also foresee them being a great addition to any salad or adding a nice crunch to a sandwich. Stay Tuned!

Until next time, Eat Well & Keep Digging!

First, my apologies for such a tiny picture, no idea where original is. Second, this is now a staple in the pantry.