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.
Ingredients
- 1 tbsp organic sugar
- ½ tsp salt
- 1 cup warm water
- 250-300 grams carrots
- ¼ 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
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