Instant Pickled Carrot With Ginger Recipe (2024)

Only use 2 scant teaspoons of salt. 2 Tablespoons makes it inedible!

This is made in my parents house at least once a week in Chennai. We also do a chonka (tempering) with mustard seeds in oil. Delicious. Transforms carrots into something much more exciting!

Excellent recipe. I also use vinegar in place of Lime juice frequently at timesfor the Punjabi taste.

I made this tonight (with the suggested salt of only 2 teaspoons). I added a handful of shredded cabbage to the carrots served the "slaw" as a side to salmon and rice. Delicious!

Many Indian cookbooks, especially the old ones, have recipes with far too much salt - as this one appears to have. No, it is not a misprint. The reason is because these cooks use Rock salt - very large coarse grained salt for pickling. So, yes, when you substitute Morton or Diamond salt, you'll need a lot less.

I made this yesterday and in our humble opinion is was way too salty. I have "Usha's Pickle Digest" which is where this recipe originated and looked up her recipe. It is the same but written in grams and mls so I used my digital scale to verify. This NYT recipe is accurate but I will be adjusting it to my lower salt palate of ~2 tsps. Perhaps 2 TBSPs of salt is used for preserving without refrigeration.

EXACTLY. It has to have been a misprint.

Very nice and refreshing. Will try it with a melted brie sandwich. Great idea.Made it with jalapeno and added some scallions for color.

Awful. Two tablespoons of salt was WAY too much. Maybe I’ll try another time with two teaspoons, but DO NOT FOLLOW THE RECIPE. Blech.

I used 2 scant tbsp and thought it was fine as written. I added about a tsp of honey to cut the intensity of the salt, lime, and ginger a little. Delicious!

Very nice and refreshing. Will try it with a melted brie sandwich. Great idea.Made it with jalapeno and added some scallions for color.

I agree with Ann Sharp. Too much salt, but love the lime marinade concept, and will make again with salt adjustment made to the "scantier" side.

Was looking for a new salad and on this snowy morning tried this. Did use 2 tsp of salt, also added grated lime rind and the oil popped mustard seeds. Definitely addicting and will share this recipe with my friends who share my over-active taste buds. Thank you NYT

Yes, definitely use way less salt. Usha’s book calls for 15 grams which is slightly less than 1 tablespoon.

so is it 2 teaspoons of salt, or 2 tablespoons? hope the Times weighs in soon so I can feel safe making this.

Many Indian cookbooks, especially the old ones, have recipes with far too much salt - as this one appears to have. No, it is not a misprint. The reason is because these cooks use Rock salt - very large coarse grained salt for pickling. So, yes, when you substitute Morton or Diamond salt, you'll need a lot less.

I really enjoyed the recipe, obviously made with less salt; tonight I will try Shyamela's suggestion of tempering with mustard seeds in oil. I'm sure it will make the pickle even better.

I used one ginormous carrot, julienned with a rarely used Japanese hand-slicer. Had no serranos, so “fell back” on a jalapeño that actually had some spice! Ginger & lime juice as written—and the merest sprinkle of salt was more than adequate. And BTW, speaking of Madhur Jaffrey, this is great with her long-ago Royal Chicken Cookef in Yogurt.

Didn’t have fresh ginger. Substituted pickled ginger with tablespoon of liquid from jar. Served a tofu vegan dish. Very good.

YUM. I love this truly instant recipe. It lights up my life. Thanks.

there is too too too much salt. I just made this followed the recipe...not edible with 2 T salt..should be 2 teaspoons of salt....no ruined!!!

One teaspoonful seems more than sufficient with one julienned carrot. How about five julienned carrots?

I have made a version of this for years. I think the recipe was originally from Madhur Jaffrey. I use lemon juice and thin slices of onion with a scant sprinkle of cayenne in addition to the ginger, but now want to try the lime juice. A great variation for carrots, which I love! I've stopped peeling my ginger root... it isn't really necessary, is it?