Description
Pickled carrots are quick refrigerator pickles made with shredded carrots, rice vinegar, sugar, salt, and hot water. They develop a sweet and tangy flavor in about one hour and add crisp texture to sandwiches, rice bowls, tacos, and salads.
Ingredients
3–4 carrots shredded
1/2 cup hot water
3/4 cup rice vinegar
3 tablespoons sugar
2 teaspoons salt
Instructions
1. Combine the hot water, rice vinegar, sugar, and salt in a 16-ounce mason jar.
2. Seal the jar and shake until the sugar and salt dissolve completely.
3. Add the shredded carrots to the jar.
4. Seal the jar again and shake gently so the carrots mix with the brine.
5. Place the jar in the refrigerator and allow the carrots to marinate for at least 1 hour or overnight.
Notes
Depending on the size of your carrots, you may need 3 or 4 carrots.
This recipe makes about 16 ounces, or one large mason jar of pickled carrots.
Each serving is roughly 2 ounces.
For best flavor, allow the carrots to rest in the brine at least 1 hour before serving.
Store in the refrigerator for up to 2 weeks.
These are refrigerator pickles and are not intended for canning.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: Refrigerator Pickle
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 20
- Sugar: 3 g
- Sodium: 150 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 0 g
- Cholesterol: 0 mg