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–+ servings

Easy Pickled Carrots

A quick and simple recipe for pickled carrots that adds a crunchy, tangy flavor to Asian dishes, salads, and tacos.
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Prep Time 15 minutes
Total Time 2 hours
Servings: 4 servings
Course: condiment, side
Cuisine: Asian
Calories: 50
Ingredients Method Nutrition Notes

Ingredients
  

Carrots
  • 4 medium carrots peeled and julienned
Pickling Liquid
  • 1 cup water filtered
  • 1 cup rice vinegar or apple cider vinegar
  • 1 tablespoon sugar adjust to taste
  • 1 tablespoon salt kosher or sea salt
  • 1 teaspoon soy sauce optional for extra flavor
  • 1 teaspoon sesame oil optional for flavor
Spices
  • 1 teaspoon red pepper flakes for heat
  • 2 cloves garlic sliced
  • 1 inch ginger sliced

Method
 

Prepare the Carrots
  1. Peel and julienne the carrots into thin strips.
  2. Place the julienned carrots into a clean jar.
Make the Pickling Liquid
  1. In a saucepan, combine water, rice vinegar, sugar, salt, soy sauce, and sesame oil.
  2. Heat over medium heat until the sugar and salt dissolve, then remove from heat.
Add Spices
  1. Add red pepper flakes, garlic, and ginger to the pickling liquid.
  2. Let the mixture cool for about 10 minutes.
Pickle the Carrots
  1. Pour the cooled pickling liquid over the carrots in the jar, ensuring they are fully submerged.
  2. Seal the jar and refrigerate for at least 1 hour, preferably overnight for best flavor.

Nutrition

Serving: 1servingCalories: 50kcalCarbohydrates: 12gProtein: 1gFiber: 2gSugar: 5g

Notes

These pickled carrots can be stored in the refrigerator for up to 2 weeks.

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