Veggie Challenge #8: Carrots

So I mentioned that I have a hopeless addiction to all things pickled, right? Right. So I went a little nuts the other day (I guess some might categorize it as a binge) and made pickles, spicy pickles, spicy pickled green beans, and - my new obsession - gingered carrots.

Oh.

Man.

I had seen gingered carrots in the grocery store and I finally tasted them at the Boston Local Food Festival that happened downtown a couple weekends ago.  I had to try my hand at making them.

Disclaimer: I winged it.  Like, completely made this stuff up.  I was making pickles anyway that day, so I used the same brine I had mixed up for pickles - half water and half white vinegar. I then  simply layered the carrots in the jar with an obscene amount of ginger. Result? My new favorite pickled snack food. Just add it to the addiction list.

Gingered Carrots
3-4 c. grated carrots
Water and white vinegar brine (1-to-1 ratio)
Fresh ginger, peeled and coarsely chopped

Layer the carrots and ginger in a jar. Be generous with the ginger. Completely cover with the brine. Cap tightly and let stand in refrigerator for 7 - 10 days. Try not to eat the whole jar in one sitting.