Five-Spice PickledĀ Carrots

By Nicholas Day
November 10, 2014
8 Comments


Author Notes: Very lightly adapted from Karen Solomon's Asian Pickles. Solomon calls for a pint canning jar. I had trouble fitting the carrots sticks in a pint and used a quart instead. If you do that, you will need extra liquid -- simply double the brine and the water. But don't double the five-spice powder unless you're also doubling the quantity of carrots.

This pickle can be canned, although the recipe below is for the refrigerated version. (For canning instructions, see the recipe in Asian Pickles.)
Nicholas Day

Makes: 2 cups

Ingredients

  • 12 to 14 ounces carrots
  • 1 garlic clove, smashed
  • 1 teaspoon five-spice powder
  • 1/2 teaspoon kosher salt
  • 1/4 cup fresh lemon juice
  • 2 tablespoons distilled white vinegar
  • 1/2 cup water

Directions

  1. Peel and trim the carrots, then cut them into sticks roughly 4 inches long and 1/2 inch thick.
  2. Place the garlic in a pint canning jar. Then, standing the sticks upright, pack them as tightly as possible into the jar. (See the note above if you find this difficult.)
  3. In a small saucepan, stir together the five-spice powder, salt, lemon juice, and vinegar (but not the water). Bring to a boil, stir again, and immediately pour the brine over the carrots. Then boil the water in the same pan and pour in as much as you need to fill the jar.
  4. Cap the jar and shake gently. Place it in the refrigerator and let it sit for three days to let the flavor develop, shaking occasionally. The carrots will remain good for about three months.

More Great Recipes:
Vegetable|Make Ahead|Thanksgiving|Spring|Summer|Fall|Winter|Vegan|Vegetarian|Appetizer|Snack|Hors D'Oeuvre

Reviews (8) Questions (0)

8 Comments

Jeana S. June 14, 2017
What is 5 spice powder?
 
BR95510 June 14, 2017
https://www.iherb.com/pr/Simply-Organic-Five-Spice-Powder-2-01-oz-57-g/65527?gclid=CjwKEAjwvYPKBRCYr5GLgNCJ_jsSJABqwfw7Qg19ai5cEsn0eBLCjRf-LmjNj80EDBTTNN2OBgdUJxoCKp3w_wcB Or it's on the shelf in your grocery store. Or if you do an internet search, there are several recipes to make it yourself.
 
BR95510 October 2, 2016
Could someone share the link for the Asian pickle recipe with the canning instructions? I can't seem to find it here. Thanks!
 
Frederique M. April 22, 2016
Hmmm I could ferment carrots with the five spice instead and get the probiotics! NEAT! I love the flavour combo!<br />
 
Yvette D. September 28, 2016
To get the probiotic effect, would I skip the boiling and keep the jars at room temperature for a few days before refridgerating? Thanks!
 
Frederique M. September 29, 2016
Yes! and skip the vinegar and double the salt! Make sure everything is submerged :)
 
Yvette D. October 1, 2016
Thank you Frederique for the clarification!
 
Briana M. June 15, 2015
Will this work for quick pickling?