Easy Pickled Carrots Recipe for Asian Food, Salads & Tacos
Easy Pickled Carrots are a vibrant and crunchy addition to your meals, perfect for enhancing Asian dishes, salads, or tacos. This quick pickling recipe delivers a delightful balance of tangy and sweet flavors that can elevate any plate.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Approximately 4 servings 1x
- Category: Side Dish
- Method: Pickling
- Cuisine: Asian
Ingredients
Scale
- 4 medium carrots, peeled and julienned
- 1 cup water
- 1 cup white vinegar (or rice vinegar)
- 4 tablespoons granulated sugar
- 1 tablespoon salt
- 1 teaspoon red pepper flakes (optional)
- 2 cloves garlic, thinly sliced
- 1-inch piece of fresh ginger, julienned (optional)
Instructions
- Peel and julienne the carrots into thin strips.
- In a saucepan, combine water, vinegar, sugar, and salt. Heat over medium-high until dissolved.
- Remove from heat and stir in red pepper flakes, garlic, and ginger if using.
- Pack the carrots into a clean glass jar or heatproof container tightly but not crushed.
- Pour the hot brine over the carrots until fully submerged.
- Seal the jar and let it cool to room temperature before refrigerating.
- Allow them to pickle for at least one hour before serving; overnight is best.
Nutrition
- Serving Size: 1/4 cup (60g)
- Calories: 50
- Sugar: 9g
- Sodium: 440mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg