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Quick Pickled Carrots


These quick pickled carrots are used to make delicious Indian Spiced Lamb Wraps.

  • Yield: Makes about 2 cups

Source: The Martha Stewart Show, October Fall 2008


  • 1/2 cup white-wine vinegar
  • 1/2 cup sugar
  • 2 teaspoons coarse salt
  • 4 medium carrots, julienned
  • 1 (1-inch) piece of fresh ginger, peeled and julienned


  1. In a medium bowl, whisk together vinegar, sugar, and salt. Add carrots and ginger; toss to combine. Cover, and refrigerate at least 2 hours and up to overnight.

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