So, the only thing “Passover” about these is that I made them for Passover dinner this year, so I’ve titled this post thusly so I can find it again!
I used very large carrots from our farm share (Red Fire Farm) and cut them on the bias to make large, thick slices (third of an inch thick).
Pickled Carrots
carrots
white vinegar
warm water
salt
sugar
fresh ginger
curry powder
Slice the carrots into desired size/shape and toss with 1 TBS salt and 1 TBS sugar, then let sit in a colander or large strainer for 30 minutes to let some water drip out. You can keep tossing them from time to time to encourage the water to come out and the carrots to soften a little.
Rinse the carrots of the salt and sugar.
In another container mix 1 cup warm water and 2 TBS salt, 2 TBS sugar, until dissolved. Add 1/2 cup white vinegar, a dozen or so thin slices or strips of fresh ginger, and 1 TBS of curry powder. Stir it up and then add the carrots.
Let marinade one hour before serving, or put in airtight container in the fridge for up to 3 weeks max.
Passover pickled carrots
