Equipment
Medium mixing bowl
or Large glass measuring cup
Glass jar with lid
or Airtight plastic container
Ingredients
6 servings
Pickle Base
- 1 carrot, peeled and julienned
- 60 ml lime juice, freshly squeezed
- 15 g ginger, peeled and finely chopped
- 9 g salt
- 1 green chili, seeded and finely chopped
Nutrition (per serving)
13
Calories
0g
Protein
3g
Carbs
0g
Fat
1g
Fiber
1g
Sugar
606mg
Sodium
Method
01
Place the julienned carrots, lime juice, chopped ginger, salt, and chopped green chili into a medium mixing bowl.
02
Stir the ingredients together thoroughly until the salt has fully dissolved and the vegetables are evenly coated.
Look for: Salt grains are no longer visible and carrots appear glossy.
03
Transfer the mixture into a clean glass jar. Serve immediately or store at room temperature for up to 1 week.
Chef's Notes
- For optimal texture, use crisp, fresh carrots. Older carrots can become mushy when pickled.
- Adjust the amount of green chili to your spice preference. For a milder pickle, remove the seeds and membranes entirely.
- The salt not only seasons but also draws out moisture from the carrots, contributing to their crispness and allowing them to absorb the tangy flavors.
- While this recipe is designed for immediate consumption, allowing it to sit for 30 minutes to an hour at room temperature will deepen the flavors before serving.
Storage
Refrigerator: 2 weeks — Flavor will continue to develop as it sits.
