Food & Cooking Recipes Recipes by Region Indian-Inspired Recipes Quick Pickled Carrots 3.0 (20) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Yield: 2 cups These quick pickled carrots are used to make delicious Indian Spiced Lamb Wraps. Ingredients ½ cup white-wine vinegar ½ cup sugar 2 teaspoons coarse salt 4 medium carrots, julienned 1 (1-inch) piece of fresh ginger, peeled and julienned Directions 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. Rate it Print