Ingredients
Scale
- 1 pound carrots, peeled and thinly sliced (julienned or matchstick style preferred)
- 1 cup white vinegar (distilled or rice vinegar)
- 1/2 cup water
- 1/4 cup granulated sugar
- 2 tablespoons soy sauce (low sodium preferred)
- 1 tablespoon sesame oil
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon red pepper flakes (optional, for spice)
Instructions
- Step 1: Combine the vinegar, water, sugar, soy sauce, sesame oil, ginger, and red pepper flakes (if using) in a small saucepan over medium heat. Stir until the sugar is completely dissolved. Bring the mixture to a simmer.
- Step 2: Pack the sliced carrots tightly into a clean glass jar. Ensure the carrots are submerged; if necessary, add more water to the pickling liquid to completely cover the carrots.
- Step 3: Carefully pour the simmering pickling liquid over the carrots, leaving about 1/2 inch of headspace at the top of the jar.
- Step 4: Seal the jar tightly with a lid. Let the jar cool to room temperature before refrigerating.
- Step 5: Refrigerate the pickled carrots for at least 4 hours, or preferably overnight, to allow the flavors to fully develop. The carrots will continue to pickle and become more flavorful over time.
- Step 6: Once chilled, the pickled carrots are ready to enjoy! They will keep in the refrigerator for up to 2 weeks.
Notes
- Store these vibrant pickled carrots in an airtight container in the refrigerator for up to two weeks, their flavors deepening with time.
- These pickled carrots are best enjoyed cold, but a quick rinse under cold water before serving can brighten their flavor and add a delightful crunch.
- Add a pop of color and tang to your Asian-inspired dishes, salads, or even tacos – these pickled carrots are incredibly versatile!
- For extra zing, consider adding a thinly sliced fresh chili pepper to the pickling liquid along with the ginger for a delicious extra kick.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American