Description
This Easy Pickled Carrots recipe offers a quick and flavorful way to add a tangy, crunchy element to your Asian dishes, salads, and tacos. With a simple brine of vinegar, sugar, and salt enhanced by optional garlic, ginger, and red pepper flakes, these pickled carrots are perfect for adding zest and texture to your meals.
Ingredients
Scale
Vegetables
- 4 medium-sized carrots, peeled and julienned
- 2 cloves garlic, thinly sliced (optional)
- 1-inch piece of fresh ginger, peeled and julienned (optional)
Pickling Liquid
- 1 cup water
- 1 cup white vinegar (or rice vinegar for an Asian twist)
- 4 tablespoons granulated sugar
- 1 tablespoon salt
- 1 teaspoon red pepper flakes (optional for spice)
Instructions
- Prepare the Carrots: Start by peeling and julienning the carrots into thin strips. You want them to be bite-sized for easy eating.
- Boil the Liquid: In a saucepan, combine water, vinegar, sugar, and salt. Heat over medium-high until the sugar and salt dissolve completely, bringing the mixture to a gentle boil.
- Add Flavorings: Once boiled, remove the saucepan from heat. Stir in the red pepper flakes, garlic, and ginger if you are using them.
- Pack the Jars: Spoon the julienned carrots into a clean glass jar or a heatproof container. Make sure to pack them in tightly but without crushing them.
- Pour the Brine: Carefully pour the hot liquid over the carrots. Ensure that the carrots are completely submerged in the liquid.
- Seal & Cool: Seal the jar with a lid and let it cool to room temperature.
- Refrigerate: Once cooled, pop the jar in the refrigerator. Allow the carrots to pickle for at least one hour before serving. For maximum flavor, let them sit overnight.
- Serve: Once pickled, your carrots are ready to be enjoyed!
Notes
- Use rice vinegar for a more authentic Asian flavor variation.
- Adjust red pepper flakes to control the spice level or omit for a milder taste.
- The pickled carrots keep well in the refrigerator for up to 2 weeks.
- For a crispier texture, julienne carrots thinly and do not overpack the jar.
- You can add other vegetables like daikon radish for variety.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Condiment, Side Dish, Snack
- Method: Pickling
- Cuisine: Asian
Nutrition
- Serving Size: 1/2 cup
- Calories: 40
- Sugar: 6g
- Sodium: 480mg
- Fat: 0.1g
- Saturated Fat: 0g
- Unsaturated Fat: 0.1g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
Keywords: pickled carrots, easy pickled carrots, Asian pickled vegetables, quick pickled carrots, carrot salad topping, taco toppings
