Author: Peter Kolesnichenko · Published: · Modified:
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An easy Quick Pickled Carrots recipe that's perfect for your Vietnamese Rolls, Banh Mi, or as a tangy side dish. Quick pickled, so there's no canning required. Sweet and tangy with that vinegary pickled flavor that everyone loves. Takes only minutes to prepare!
How to Eat Pickled Carrots
The most popular use for pickled carrots it to make Banh Mi. A tasty Vietnamese sandwich, made from the French influence from their colonial time in Vietnam. You won't believe how tasty this sandwich is, and hopefully you found yourself here, looking for the recipe!
They also can be added inside a Vietnamese Rice Paper Roll. Otherwise, I add them when making an Asian Rice Bowl, usually alongside Grilled Salmon. My last suggestion is to enjoy Pickled Carrots is as a side dish. It's almost like a tangy carrot salad. It's so addictive.
How to Julienne Carrots
So if you're in a hurry, many grocery stores sell bags of carrots that are thinly sliced (julienned) and ready to go! However, it's much more economical to make at home yourself. Carrots are cheap, and this recipe shouldn't cost you the earth.
Julienne Peeler
I bought a Julienne Peeler, which I use when I make Korean Carrot Salad. It's a bit finicky to start, as the carrot is slippery. Use as you would peel carrots, but instead of peeling it leaves you nice and long strips. Be careful not to cut yourself, as peelers are sharp!
Manual Method
If you don't have a peeler, then manually cut the carrots into long thing matchsticks. This is more time consuming. The carrots should be cut uniformly and not too thick. This recipe uses about 3 carrots, and you will have some carrots leftover as it gets thinner as you peel. I throw the leftover carrots into the freezer and save them when I make Instant Pot Soup Stock.
Now that the hard part of slicing carrots is done, you're ready make Quick Pickled Carrots! You'll need about 3 carrots to make 2 cups of julienned carrots, so if there is extra carrots use them up. The pickling brine is generous and should cover the carrots.
I like to double the recipe. Usually this recipe is enough for 4-6 Vietnamese Rolls, so make extra so you can enjoy as part of a different meal.
Thinly slice the carrots into long strips. Place into a sterilised glass jar.
Bring the water, white vinegar, rice vinegar, sugar salt and fish sauce to a boil.
Pour over the carrots and allow to cool.
Refrigerate and use within a few weeks.
Rice Vinegar for Pickling
Rice Vinegar and Rice Wine Vinegar is the same thing. Depending on the brand, and the country you're in, it can be called either. Rice Wine Vinegar isn't a wine, it's still a vinegar. Rice Vinegar isn't as strong as white vinegar and is more mellow in taste. If you can't find any, it's ok to substitute regular white vinegar. So, use what you can find.
Recipe Tips
Double the recipe! Make enough for 2 family meals, it's more-ish!
Add Daikon (Asian radish) 50/50 with the carrots
If you don't have Rice Vinegar, use only white vinegar
To make this a vegetarian recipe, skip the fish sauce
Easy Pickled Recipes You'll Love
Refrigerator Pickles
Quick Pickled Cabbage
Summer Pickled Squash
Pickled Chili Peppers
Pink Pickled Garlic
I'm sure you'll love these Quick Pickled Carrots, Vietnamese style! Tangy, sweet, tasty and addictive! Bookmark this recipe, you'll want to make this again and again! Bon Appetit! Приятного аппетита!
Quick Pickled Carrots
Quick Pickled Carrots recipe that's perfect for your Vietnamese Rolls, Banh Mi or as a pickled side dish. Sweet and tangy with that vinegary pickle flavor that everyone loves. Takes only minutes to prepare!
Measure out about 1 tablespoon of your chosen spices and herbs and add to your pickling jar. Add your washed and sliced produce, packing the jar tightly. In a medium saucepan, bring the water, vinegar, salt and sugar to a boil. Remove from heat and carefully pour into pickling jar until all contents are submerged.
For best flavor results, wait at least 24 hours before eating the pickled carrots. The longer you wait, the more intense in flavor they will get. Make sure your jars are completely clean and sterilized before using them.
Pickling: Full of good bacteria called Probiotics that aid in digestion and help our bodies break down and absorb all of carrots and daikon's wonderful nutrients! Healthy gut bacteria can even reduce the symptoms of depression and anxiety while protecting our microbiome and supporting of new growth!
Thinly slice them and layer them onto my chickpea salad sandwich or veggie club sandwich for crunch. Sprinkle them over a salad. I love adding chopped pickled carrots to a simple green salad for bold, bright flavor. Add them to a grain bowl.
Quick pickling is simply the act of storing fresh produce in a brine of vinegar, salt, water, and sometimes sugar, in the refrigerator. These pickles are not canned and are ready to eat mere hours after making, though I usually wait at least a day or two.
Most pickle recipes call for distilled white vinegar. This is the clear, colorless vinegar made by fermenting grains. It has a mellow aroma, tart acid flavor and does not affect the color of light-colored vegetables or fruits.
Vinegar-based pickles are the most common form of pickling. Cut vegetables are submerged in just boiled vinegar brine. This process destroys the natural culture and rich enzymes. The acidic nature of denatured vinegar does the preserving.
Vinegar-based pickling is a much faster process than fermentation pickling. In its quickest form, you'll just boil a vinegar solution, pour it over the the object of your pickling desire, let it all cool and stash it in the fridge.
Nutritional value: Carrots are a rich source of vitamins and minerals, including Vitamin A, Vitamin K, and potassium, and pickling them can help preserve these nutrients. Convenience: Pickled carrots are a convenient and easy-to-store snack that can be enjoyed anytime and anywhere.
It's not dangerous! Some vegetables, like beans or pickles, will turn the brine white in a few days. This means that the good bacteria are doing their job!
Pickled beets are a staple across many Eastern European countries, where they're served in salads or as a side dish, but they're also particularly popular in the US. They can be fermented or quick-pickled with vinegar, and they're a great source of fiber, antioxidants, vitamin C, folate, and B vitamins.
While quick pickles do have some of the blood sugar and healthy gut benefits of regular pickles, they don't undergo the full fermentation process to form lactic acid, and so they have fewer of the probiotics.
Pickling doesn't have to be a long process involving canning and special supplies. If you have vegetables that would be good pickled, like onions, garlic, carrots or green beans, toss them in the jar of leftover pickle juice, and see what happens. They'll make a nice addition to a charcuterie platter or Blood Mary.
“Absolutely yes, you can reuse pickle brine,” says Phillip Bec of McClure's Pickles. Mark Hungarland, the co-founder of Doux South Pickles, agrees. "We have always encouraged our customers to reuse our brines," Hungarland tells Southern Living. "It is such a waste to dump the brine after the pickles are gone."
Beyond the classic cucumbers, other fruits and vegetables that work well for pickles include asparagus, beets, bell peppers, blueberries, cauliflower, carrots, cherries, fennel, ginger, grapes, green beans, mushrooms, onions, parsnips, peaches, peppers, radishes, ramps, rhubarb, strawberries, squash, tomatoes, turnips, ...
To make refrigerator dill pickles, mix sliced cucumbers with vinegar, salt, sugar, dill, garlic and onion. Put them in a jar with a tight lid. Shake the jar a couple of times a day for five days. The pickles will be ready to eat in five days to one week.
Quick pickling is the process of immersing food in a spiced vinegar and water solution for immediate or short term consumption. Quick pickles are sometimes called refrigerator pickles, because they're stored in the refrigerator and eaten within weeks, as opposed to canned or fermented pickles which are shelf stable.
Pour the all of the liquid over the cucumbers so they're fully submerged. Cover and refrigerate for at least 1 hour (for pickle rounds) or at least 3 hours (for pickle spears). The flavor will continue to develop over the next couple of days. These pickles will keep for up to 3 weeks in the refrigerator.
Typical pickle brine is a solution of about 5 to 7% salt and anywhere from 1:1 to 1.5:1 vinegar to water. Quickles, on the other hand, typically have a higher salt and vinegar content. A quickle brine is an 8 to 10% salt solution with a 1.5:1 to 2:1 vinegar content.
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