Name: Orange-Ginger Pickled Baby Carrots
Cook time: 35 min
Total time: 1 day (includes chilling)
Yield: Makes about 2 qt
Ingredients: 2 lb baby carrots with tops, peeled and trimmed, leaving 1/2 inch of stems intact; or 2 lb medium carrots, peeled and cut into roughly 3- by 1/2-inch sticks.; 2 cups white wine vinegar; 5 (3-inch) strips orange zest; 2 cups fresh orange juice; 5 (1- to 2-inch) dried hot chiles; 1 (2-inch) piece peeled ginger, cut crosswise into 1/8-inch-thick slices; 1 cup sugar

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Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Anna Stockwell

Crisp pickled vegetables go brilliantly with cocktails (or with sandwiches, a hunk of cheese, a juicy steak...the possibilities are endless). Fresh ginger and dried chiles give them a bracing boost and orange juice plays up their natural sweetness.

This recipe was developed for Gourmet magazine's December 2009 issue. Unfortunately, Gourmet was shuttered before that issue was published. So in 2018, we dug up the entire Christmas menu and posted it here.

Cooks' Note

Pickled carrots keep, chilled 1 month (they will develop more flavor over time).