Bright, crunchy, and fast, these ribbon pickles bring sushi-bar energy to your pantry. They pop on grain bowls, bánh mì, burgers, and snack boards. Your Hungry Artisan 8‑Piece Canning Kit keeps every step tidy and safe from stove to shelf.
Ingredients (makes ~2 pints)
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1½ lbs carrots, peeled into long ribbons with a vegetable peeler
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2 tbsp fresh ginger, cut into matchsticks
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1½ cups distilled white vinegar (5% acidity)
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1½ cups water
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2 tbsp sugar (or honey)
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1½ tsp non‑iodized canning salt
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Optional aromatics per jar: ½ tsp mustard seed, 4 peppercorns, 1 strip lemon zest
Tools
Canning tongs, jar wrench, jar grabber, magnetic lid lifter, jar funnel, measuring/headspace tool, canning labels, 2 lids (from your kit)
Method
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Sterilize & stage: Wash jars; keep hot. Arrange funnel, lids, and tools on a clean towel.
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Brine: In a saucepan, bring vinegar, water, sugar, and salt to a simmer.
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Pack: Coil carrot ribbons into hot jars with ginger and optional aromatics. Use the funnel for clean packing.
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Fill: Ladle hot brine to ½‑inch headspace. Use the measuring tool to check headspace and release bubbles.
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Seal: Wipe rims; use the magnetic lifter to place lids. Secure bands fingertip‑tight with the jar wrench.
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Process: Using tongs/jar grabber, lower into boiling water. Process 10 minutes (adjust for altitude).
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Cool & label: Cool undisturbed 12–24 hrs. Check seals, clean, and apply canning labels with date and batch code.
Serve It
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Toss with sesame oil and scallions for a 60‑second slaw
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Layer on tuna melts or bánh mì
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Chop and fold into potato salad for zing
Pro Tip (Kit Advantage): Stage a second towel as a “clean zone.” Tools return here between steps to keep rims pristine—fewer seal failures.
Shop the Kit: Hungry Artisan 8‑Piece Canning Essentials Kit