Pickled Carrots -

5 from 1 vote

Pickled Carrots

These bright, delicious pickled carrots add a sour and sweet crunch to grains, salads, proteins, sandwiches, and more.

Prep Time30

Active Time5

Total Time35

Course: Side Dish

Cuisine: American, Asian

Keyword: Asian carrots, Asian pickled carrots, Asian pickled vegetables, Best vinegar for pickling, Korean pickled vegetables, Pickled asian vegetables, Pickled carrot, Pickled carrot sticks, Pickled carrots, Pickled carrots recipe, Pickling liquid, Pickling vinegar, Quick pickle carrot, Quick pickled carrots, Vietnamese pickled carrots, Vietnamese vegetables, White pickles

Yield: people

Calories: 17kcal

Author: Author: Maddy & JD - Them Bites

Materials

1 cup water
½ cup white vinegar or rice vinegar
3 large carrots
1 tb salt
3 tb white sugar

Instructions

Peel carrots and then cut carrots with a mandolin into small to medium matchsticks. In a bowl, combine salt and carrots. Toss to evenly coat. Let sit for 20 minutes.
Squeeze as much moisture out of the carrots as you can. Rinse thoroughly to remove salt. Transfer to jar, bowl or storage container you plan to store your carrots in.
Boil water and add sugar and vinegar. Stir to dissolve. Pour liquid into container with carrots. Cover with a lid and allow to cool. Refrigerate. Carrots will last for several weeks.

Video

Nutrition