Orange Pickled Carrot Coins

This recipe was posted on a CL forum by SFScott818. It was based upon a recipe from China Moon Cookbook.

These pickles are great and really help me curb a craving for sweets.

Not very carby to start out with and I'm sure Splenda could be subbed for half the sugar.

I have kept them in the fridge for over a month without spoiling.



1 pound of carrots peeled and sliced 1/16" thick. I use a mandolin
2 tsp julienned fresh ginger
1 Serrano chili sliced paper thin
3/4 rice wine vinegar
1/2 cup cider vinegar
1/3 cup of sugar
2 1/2tsp kosher salt
1 small well scrubbed orange

Pour boiling water over the carrots and stir to separate them. Let stand 1 minute, drain and plunge into icewater.

In a non reactive pan, place the vinegars, sugar, salt ginger and chili and bring to a simmer.

Once simmering add the carrots to the brine and remove it from the heat.

Grate the orange part of the skin of the orange into the pickles and stir to combine.

Let sit at least overnight in the fridge..but I find they keep for weeks and just get better.