Vietnamese Carrot Pickles
I love this way to pickle vegetables, perfect application for carrots, daikon radish or cucumber. Super easy way to make a refrigerator pickle!
Vietnamese Style Pickled Carrots
Makes 1 quart of pickled carrots
- 4 Carrots, peeled and made into matchsticks with Japanese slicer
- 2 Tbsp. Kosher Salt
- 1 cup Rice Wine Vinegar
- ½ cup Granulated Sugar
- In a large bowl add carrot matchsticks and salt. With your hands rub the salt into the carrots until the salt has evenly coated the carrots and let stand 30- 40 minutes. They will release a lot of water and become very limp.
- Rinse the salted carrots under cold water in a colander, rub gently to remove excess salt.
- Squeeze out any excess water, the carrots should be rubbery, almost like a steamed carrot.
- In a quart mason jar add rice wine vinegar and granulated sugar, screw on lid and shake until sugar is dissolved. Add the carrots and shake again to cover carrots with the pickling liquid.
- Refrigerate for at least 3 hours to allow flavors to develop. Can be stored in fridge for up to two weeks.
Here's how I did it!
|matchsticks with Japanese slicer|
|Add kosher salt and rub the salt into the carrots.|
|let stand 30- 40 minutes.|
|Rinse the carrots with cold water to remove the excess salt.|
|In a quart mason jar, 1 cup rice wine vinegar and ½ cup granulated sugar, screw on lid and shake until sugar is dissolved. Add the carrots.|