Gluten Free · Dairy Free
Pantry Staples & Ingredients
Inspired by the classic Japanese pickles, these have a touch more sweet, and a whole lot of ginger. Eat them as a condiment with your meat or poultry, on burgers, or sandwiches, mix them in salads, or per the request of my three year old son - just eat them on their own with or without a fork.
Ingredients:
- 2 lb of thinly sliced carrots
- 2 cups of julienned cabbage
- 2 tbsp of finely chopped crystalized ginger
- 1 large heaping tbsp of fresh minced ginger
- 3 star anise
- 3 juniper berries
- 4 all spice berries
- 1 tsp of caraway
- 1.5 tsp of salt
- 2 cups of sugar
- 1.5 cups of filtered water
- 2 cups of apple cider vinegar
Steps:
- Sterilize 1 large quart sized glass jar and lid (or two pint jars)
- Peel and thinly slice the carrots (use a food processor or veggie peeler)
- Jullienne the cabbage
- Thinly slice the crystalized ginger
- Mince the fresh ginger in a mini food processor
- In a large stainless steel pan combine the water, vinegar, sugar, salt and spices as well as the fresh and crystalized ginger
- Heat just enough to melt the sugar completely
- Add the carrots and cabbage
- Cook for the veggies in the liquid for 2 - 3 minutes
- Using a sterilized slotted spoon decant the carrots and cabbage into the jar (pack the veggies in as tightly as you can)
- Using a sterilized ladle cover the veggies with the vinegar mixture (try to catch all of the spices and include them in the jar)
- Put the sterile lid on the jar
- Leave to rest on the counter overnight
- So long as the lid seals properly this should keep for months
- Assuming that you can keep from eating it.
- Ideally, store for 1 week before consuming. I have to hide mine to achieve this.
