Sumac Ginger Pickled Carrots

pickled carrots with ginger and sumac in a jar covered in brine

Sumac Ginger Pickled Carrots

Crisp, tangy pickled carrots with ginger, sumac, and warm spices. This quick refrigerator pickle adds bright flavor to boards, wraps, and everyday meals.

Prep Time15

Cook Time10

Total Time25

Course: Appetizer, Condiments

Cuisine: American

Servings:

Calories: 27kcal

Author: Judy Purcell

Equipment

2 pint jars with lids

Ingredients

Basic Brine

1 cup water
1 cup apple cider vinegar
2 tablespoons sugar
1 tablespoon kosher salt

Jar Contents (Divided Between 2 Pint Jars)

6 large rainbow carrots , thinly sliced
1 cup fresh ginger , sliced
2 tablespoons pink peppercorns
2 teaspoons coriander seed
2 teaspoons sumac
2 whole star anise

Get Recipe Ingredients

Instructions

Make the brine: Combine water, vinegar, sugar, and salt in a small saucepan. Bring just to a boil, stirring until the sugar and salt dissolve completely. Remove from heat.
1 cup water, 1 cup apple cider vinegar, 2 tablespoons sugar, 1 tablespoon kosher salt
Prepare the jars: Divide the carrots, ginger, and spices evenly between two pint jars, layering so the spices distribute throughout the jar instead of sitting only at the top.
6 large rainbow carrots, 1 cup fresh ginger, 2 tablespoons pink peppercorns, 2 teaspoons coriander seed, 2 teaspoons sumac, 2 whole star anise
Add the brine: Pour the hot brine over the vegetables, making sure everything is fully submerged. Leave about ½-inch headspace.
Cool and refrigerate: Let the jars cool to room temperature, then seal and refrigerate.

Notes

PRO TIP: These pickled carrots are good after 24 hours, but the flavor really comes together after 2–3 days as the ginger and spices fully infuse the brine.

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