Ingredients
- Carrots, peeled and sliced: 1 pound
- Rice vinegar: 1 cup
- Water: 1 cup
- Granulated sugar: 1/2 cup
- Salt: 1 tablespoon
- Garlic cloves, minced: 2
- Red pepper flakes: 1/2 teaspoon
- Fresh ginger, thinly sliced: 1 inch piece
Instructions
- Step 1: Prepare the brine by combining rice vinegar, water, sugar, and salt in a saucepan. Bring to a simmer over medium heat, stirring until the sugar and salt are dissolved. Remove from heat and let cool slightly.
- Step 2: While the brine is cooling, prepare the carrots. Peel and slice the carrots into desired shapes, such as coins, sticks, or ribbons.
- Step 3: In a clean glass jar or container, add the minced garlic, red pepper flakes, and sliced ginger.
- Step 4: Pack the sliced carrots tightly into the jar or container.
- Step 5: Pour the cooled brine over the carrots, ensuring they are fully submerged. If needed, add a little extra water to completely cover them.
- Step 6: Seal the jar or container and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld. The pickled carrots will last in the refrigerator for up to 2 weeks.
Notes
- For extra zing, try adding a pinch of turmeric to the brine for vibrant color and earthy flavor.
- Store your pickled carrots in the fridge for up to 2 weeks, but they're best after a day or two when the flavors have really developed.
- These tangy carrots are delicious in banh mi sandwiches, adding a crunchy and flavorful contrast to the other ingredients.
- No need to reheat – enjoy these pickled carrots straight from the fridge for their crisp, refreshing texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American