The Pioneer Woman Tasty Kitchen
Profile Photo

Vietnamese Style Pickled Carrots

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

8
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

I love this way to pickle vegetables. It’s the perfect application for carrots, daikon radish or cucumber. And it’s a super easy way to make a refrigerator pickle!

Ingredients

  • 4 whole Carrots, Peeled And Made Into Matchsticks With Japanese Slicer Or Mandolin
  • 2 Tablespoons Kosher Salt
  • 1 cup Rice Wine Vinegar
  • ½ cups Granulated Sugar

Preparation

Makes 1 quart of pickled carrots.

In a large bowl add the matchstick carrots 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 and rub gently to remove excess salt. Squeeze out any excess water. The carrots should be rubbery, almost like a steamed carrot.

In a quart-sized mason jar add rice wine vinegar and granulated sugar, screw on the lid and shake until sugar is dissolved. Add the carrots, put the lid on 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. Serve as a condiment with sandwiches, salads or antipasti.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Classic Homemade Turkey Gravy
Profile Photo by Sam | Ahead of Thyme in Condiments
Thanksgiving is not the same without thick and delicious, classic homemade...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Creamy Avocado Yogurt Dressing
Profile Photo by Steph | Flavor From Scratch in Condiments
Ranch-style avocado dressing, perfect on taco salad, buffalo chicken wraps, or...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 10 Level: Easy


Balsamic Roasted Cranberries
Profile Photo by Brie at Toaster Oven Love in Condiments
Make a sweet, tart and tangy cranberry relish using your toaster...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 20 Level: Easy


Easy Make-Ahead Cranberry Sauce
Profile Photo by Sam | Ahead of Thyme in Condiments
Take the stress out of the holidays and prepare easy make-ahead...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


10-Minute Salsa Verde
Profile Photo by Lacey Baier of A Sweet Pea Chef in Condiments
Easy, delicious, and flavorful salsa verde recipe in just 10 minutes!
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy