Quick Pickled Carrots

Oh, I just swoon over the sweet and crunchy carrots coming out this season. With an abundance of carrots you may be looking for more ways of including them in your meals- aside from sautéed, steamed, raw, and juiced. This is where pickling comes in handy. Pickled carrots are a delightful addition to sandwiches, salads, or as a snack. Cut into sticks, ribbons, or grated either way this recipe for Quick Pickled Carrots is a fast and easy way to pickle your carrots. You can even add daikon or radishes for a beautiful pickled medley called Do Chua from Vietnam.

Quick Pickled Carrots is must-have for a Bahn Mi- check out my recipe in Ke Ola Magazine

Ingredients

4-5 Carrots, washed

Rice wine vinegar (approx 1/2 cup)

2 Tbs sugar

pinch of salt

Method

Peel carrots. Once peeled, then they can be grated, julienned, or sliced into ribbons with a vegetable peeler. Place carrot in a bowl, cover with rice vinegar, add sugar and salt. Carrots should be completely submerged in vinegar mixture. If not, add more vinegar. Let stand at room temperature for at least 30 minutes but they get better the longer they pickle! Can be kept for a week. Store in the refrigerator. Enjoy!