This beautifully tangy pickled carrots recipe marries fresh julienned carrots with infused rice vinegar and a pinch of sugar and salt. Enhanced by aromatic garlic and ginger with a hint of chili, this recipe offers a delightful balance of sweetness and spice perfect for brightening Asian dishes, salads, and tacos.

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I like this recipe because it uses simple ingredients to bring out a mix of tangy and slightly spicy flavors. I start off with 1 lb of carrots julienned into thin sticks, which are rich in vitamin A and fiber.

I mix them with 1 cup of water and 1 cup of rice vinegar that not only preserves the carrots but also adds a light acidic bite. I then add 2 tablespoons of sugar and 1 teaspoon of salt to help balance the flavors and aid in the pickling process.

Two thinly sliced garlic cloves provide a depth of flavor along with an optional 1 inch of ginger to add a touch of warmth. For those who like a bit of heat, I include a small red chili, thinly sliced.

This easy pickled carrots recipe makes a great addition to Asian food dishes, salads, or even tacos, offering a nutritional and flavor-packed bite every time.

Why I Like this Recipe

I really love this pickled carrots recipe for a few reasons. First, I like how easy it is to put together. I mean, the process is pretty simple and doesn’t take up tons of time even if you mix in extra stuff like ginger or chili. Second, the flavors are awesome. The tangy vinegar teamed with the sugar and salt creates this perfect balance that literally makes any dish pop, whether its salads, tacos or even Asian noodles. Third, I enjoy that it gives a nice crunchy texture that adds a cool twist to meals without being too overpowering. Lastly, I appreciate how versatile it is – I can tweak the spices to match my mood that day and it always comes out tasting great even if I mess up a step here and there.

Ingredients

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Carrots: A crunchy veggie loaded with fiber and vitamins that help with digestion.
Rice Vinegar: Provides a tangy sour flavor, perfect for pickling and adding zing.
Sugar: Brings a gentle sweetness that cuts the vinegar’s tartness and brightens each bite.
Salt: Enhances overall flavor and aids in drawing out moisture during the pickling process.
Garlic: Delivers an unmistakable, robust taste with an aroma that complements Asian dishes.
Ginger: Offers a spicy, warming kick while aiding digestion and providing unique flavor notes.
Red Chili: Adds a mild, exciting heat that livens up salads and tacos effortlessly.
Water: A simple base for pickling that helps mellow and blend all flavors uniformly.

Ingredient Quantities

1 lb carrots, julienned into thin sticks

1 cup water

1 cup rice vinegar

2 tablespoons sugar

1 teaspoon salt

2 garlic cloves, thinly sliced

1 inch piece fresh ginger, peeled and julienned (optional)

1 small red chili, thinly sliced (optional)

How to Make this

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1. Start by washing and peeling the carrots, then cut them into thin julienne sticks.

2. In a small pot, combine 1 cup water, 1 cup rice vinegar, 2 tablespoons sugar, and 1 teaspoon salt. Heat the mixture over medium heat until the sugar and salt are dissolved.

3. Add 2 thinly sliced garlic cloves into the pot. If you’re using fresh ginger and red chili, toss in the julienned ginger and sliced red chili as well.

4. Let the mixture come to a simmer for about 2 minutes so the flavors meld a bit.

5. Place the julienned carrots into a clean jar or container.

6. Carefully pour the hot vinegar mixture over the carrots, making sure all the carrot sticks are covered by the liquid.

7. Allow the jar to sit at room temperature for about 30 minutes to cool.

8. Once cooled, cover the jar with a lid and pop it into the fridge.

9. Let the carrots pickle for at least 2 hours before using; the flavors get even better when left overnight.

10. Enjoy your easy pickled carrots in Asian dishes, salads, or tacos.

Equipment Needed

1. A vegetable peeler
2. A cutting board
3. A chef’s knife for slicing carrots, garlic, ginger, and chili
4. Measuring cups and spoons for accurate ingredients
5. A small pot for heating the vinegar mixture
6. A jar or container with a lid for storing the pickled carrots
7. A spoon for stirring the mixture

Each item is essential to get the recipe done in an efficient way.

FAQ

Q: How long should I let these carrots pickle?

A: They need to be left in the fridge for about 24 hours. The flavor really gets better if you leave them a bit longer, so feel free to wait a day or two.

Q: How long will the pickled carrots last?

A: They can keep in your fridge for up to 2 weeks as long as you store them in an airtight container.

Q: Can I add other spices or herbs?

A: Yup, you absolutely can. Some people like tossing in sesame seeds or even a few slices of cucumber for extra crunch. Experiment a bit and see what you like!

Q: Do i need to cut the carrots into thin sticks?

A: While you can cut them any way you want, julienned thin sticks help them soak in the flavors more evenly and makes for a nicer texture.

Q: What dishes work best with these pickled carrots?

A: They are great for Asian meals, salads, tacos and even as a tangy side dish. They add a refreshing crunch no matter where you use them.

Easy Pickled Carrots Recipe For Asian Food, Salads & Tacos Substitutions and Variations

Use apple cider vinegar or white wine vinegar in place of rice vinegar for a similar tangy taste
Swap out the sugar for honey or brown sugar to add a different kind of sweetness
If you dont have fresh ginger, a small pinch of dried ginger powder can work but use less because it is more potent
If a small red chili is unavailable, try adding a little red pepper flakes or just omit it if you like milder flavors

Pro Tips

1. You can try blanching the carrots for like a minute in boiling water before pickling to help keep ’em super crunchy, especially if you like a firmer texture.
2. Play around with the garlic, ginger, and chili amounts to match your taste – if you’re not into too much heat or garlic punch, scale it back a bit so you get just the right flavor.
3. Make sure the vinegar mixture is completely cooled to room temperature before putting it over the carrots to prevent them from getting mushy, which also makes the flavors settle in better.
4. If you wanna mix it up, experiment with using a different vinegar like apple cider vinegar for a slightly different tang that could give your pickles an extra kick.