Easy Pickled Carrots Recipe for Asian Food, Salads & Tacos
Experience the vibrant world of pickling with this Easy Pickled Carrots Recipe for Asian Food, Salads & Tacos. Transform ordinary carrots into zesty, crunchy toppings that will elevate your meals and impress your family and friends. The simplicity of the ingredients—fresh carrots, tangy vinegar, and aromatic spices—comes together seamlessly to create a delightful balance of sweet and sour flavors. These pickled carrots are perfect for adding a burst of color and flavor to tacos, salads, or even as a standalone snack.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: Approximately 2 cups (8 servings) 1x
- Category: Side Dish
- Method: Pickling
- Cuisine: Asian
Ingredients
Scale
- 4 medium-sized 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, peeled and julienned (optional)
Instructions
- Prepare your carrots by peeling and julienning them into thin strips.
- In a saucepan over medium-high heat, combine water, vinegar, sugar, and salt. Stir until dissolved.
- Remove from heat and add red pepper flakes, garlic, and ginger (if using). Stir until fragrant.
- Pack the carrot strips tightly into clean glass jars.
- Pour the hot brine over the packed carrots until fully submerged.
- Seal with lids and let cool to room temperature before refrigerating for at least one hour (overnight for best results).
Nutrition
- Serving Size: 1/4 cup (60g)
- Calories: 30
- Sugar: 6g
- Sodium: 400mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 0g
- Cholesterol: 0mg