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Vietnamese Quick and Easy Pickled Carrots

Vietnamese Quick Pickled Carrots

These Vietnamese Quick and Easy Pickled Carrots are made with just 4 ingredients! It is so easy to make these delicious pickled carrots. These make the perfect topping for lettuce wraps, banh mi, and all your favourite dishes! They also make a delicious addition to any charcuterie or snack board.

These vegan Vietnamese pickled carrots are the perfect traditional topping for banh mi. But they are not only for Vietnamese sandwiches! You might be wondering “what do you eat pickled carrots with?” These quick pickled carrots are perfect for:

  • Lettuce wraps
  • Summer rolls
  • Salads
  • Vegan burgers or sausages
  • Charcuterie boards
  • Snack platters
  • Tacos
  • And more!
Vietnamese Quick Pickled Carrots

How to make Vietnamese Quick and Easy Pickled Carrots

  • First, make sure to peel the carrots. The peel has a bitter flavour that isn’t ideal for this recipe.
  • Next cut the carrots into matchsticks.
  • How do you cut food into matchsticks? Cut the item into thin even strips, similar to the size and shape of matchsticks. Julienne or Julienning is another term for cutting food into matchsticks.
  • The most important step when making these pickled carrots is to massage them for a full 5 minutes. Add the carrots to a medium mixing bowl with ½ tsp of salt and 1 tbsp organic sugar. Set a timer. When massaging carrots, 1 full minute can feel like 5! These carrots need a little love before they’re ready to eat.
  • After they’ve been massaged there should be some orange liquid at the bottom of the bowl. This is completely normal, and will be rinsed off in the next step.
  • Thoroughly rinse your massaged carrots in cold water. Again, some orange colouring from the carrots will rinse off and this is totally normal.
  • Make your brine by combining the warm water, distilled vinegar and the rest of the organic sugar. Using organic sugar is important if you want this recipe to be fully vegan.
  • Once the sugar has dissolved into the pickling brine, add the carrots and the brine to a pint sized mason jar and seal.
  • Quick pickled carrots can be ready in as little as an hour, but the full flavour comes out over time. After 24 hours these delicious vegan pickled carrots are at their best and ready to serve on top of all your favourite dishes!

Do you have to cook carrots for quick pickling?

In this recipe, the carrots are not cooked. Massaging them with sugar and salt softens the texture of the carrots making them ready for consumption. They also soften slightly in the warm brine when mixed together in the mason jar.

Vietnamese pickles for banh mi are often made with 50% carrot, and 50% daikon. This recipe can be made with 150grams of carrot and 150grams of daikon if you wish.

What is daikon?

Daikon is a mild flavoured winter radish. It has a crispy texture, and resembles a large white carrot.

Vietnamese Quick Pickled Carrots

Just 4 ingredients to make these delicious pickled carrots. These make the perfect topping for lettuce wraps, banh mi, and all your favourite dishes! They also make a delicious addition to any charcuterie or snack board.
Prep Time10 mins
Resting Time1 hr
Total Time1 hr 10 mins
Course: Topping, Vegan Basics
Cuisine: Asian, Fusion, Vietnamese
Keyword: bahn mi pickled carrots, banh mi carrots, best pickled carrots, carrot pickle brine, diy, pickled carrots, pickling, quick pickled carrots, quick pickled veg, vietnamese pickled carrots
Servings: 1 jar

Ingredients

  • 1 tbsp organic sugar
  • 1/2 tsp salt
  • 1 cup warm water
  • 250-300 grams carrots
  • 1/4 cup organic sugar
  • 1 cup distilled vinegar

Instructions

  • First, peel the carrots.
  • Cut the carrots into matchsticks. (Julienne)
  • Add carrots into a medium sized mixing bowl, and add 1/2 tsp salt, and 1 tbsp organic sugar.
  • Massage the salt and sugar into the carrots for 5 minutes total. The carrots should become flexible and will not bend when snapped.
  • Next, add the carrots into a stainer and rinse thoroughly with cold water. It is normal for some orange colouring from the carrots to rinse off during this process.
  • In a medium mixing bowl add 1 cup of warm water, 1/4 cup organic sugar, and 1 cup distilled vinegar.
  • Mix well until the sugar has completely dissolved.
  • Add the carrots to a pint sized mason jar and cover completely with the pickling brine.
  • Allow the carrots to marinate in the brine for at least 1 hour before serving. The flavour will intensify over time, and is best after 24 hours.
  • Store in the fridge for up to 3 weeks.

Video

Notes

These vegan Vietnamese pickled carrots are the perfect traditional topping for banh mi. But they are not only for Vietnamese sandwiches! You might be wondering “what do you eat pickled carrots with?” These quick pickled carrots are perfect for:
  • Lettuce wraps
  • Summer rolls
  • Salads
  • Vegan burgers or sausages
  • Charcuterie boards
  • Snack platters
  • Tacos
  • And more!
How to make quick pickled carrots
  • First, make sure to peel the carrots. The peel has a bitter flavour that isn’t ideal for this recipe.
  • Next cut the carrots into matchsticks.
  • How do you cut food into matchsticks? Cut the item into thin even strips, similar to the size and shape of matchsticks. Julienne or Julienning is another term for cutting food into matchsticks.
  • The most important step when making these pickled carrots is to massage them for a full 5 minutes. Add the carrots to a medium mixing bowl with ½ tsp of salt and 1 tbsp organic sugar. Set a timer. When massaging carrots, 1 full minute can feel like 5! These carrots need a little love before they’re ready to eat.
  • After they’ve been massaged there should be some orange liquid at the bottom of the bowl. This is completely normal, and will be rinsed off in the next step.
  • Thoroughly rinse your massaged carrots in cold water. Again, some orange colouring from the carrots will rinse off and this is totally normal.
  • Make your brine by combining the warm water, distilled vinegar and the rest of the organic sugar. Using organic sugar is important if you want this recipe to be fully vegan.
  • Once the sugar has dissolved into the pickling brine, add the carrots and the brine to a pint sized mason jar and seal.
  • Quick pickled carrots can be ready in as little as an hour, but the full flavour comes out over time. After 24 hours these delicious vegan pickled carrots are at their best and ready to serve on top of all your favourite dishes!
Do you have to cook carrots for quick pickling?
In this recipe, the carrots are not cooked. Massaging them with sugar and salt softens the texture of the carrots making them ready for consumption. They also soften slightly in the warm brine when mixed together in the mason jar.
Vietnamese pickles for banh mi are often made with 50% carrot, and 50% daikon. This recipe can be made with 150grams of carrot and 150grams of daikon if you wish.
What is daikon?
Daikon is a mild flavoured winter radish. It has a crispy texture, and resembles a large white carrot.
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