From sandwiches and wraps to salads and stir fries - these pickled shredded carrots can add that burst of flavor and crunchy texture to almost all of your favorite foods.
With just 5 simple ingredients and minutes of your kitchen time, you’ll be able to put this tangy and crunchy condiment together.
Best of all, these quick pickle carrots are gluten free, nut free, vegan and perfect to batch make and refrigerate for weeks!
I have to admit- I’ve recently developed an obsession for pickled foods.
My Persian mixed veggie pickle recipe was a huge success, and my Russian style pickled mushrooms were an absolute riot of flavors.
So of course, I had to try a simple and beautiful quick pickle recipe too, and this one in specific, has Vietnamese roots.
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What's So Great About the Recipe?
My favorite part about these Vietnamese pickled carrots has to be their simplicity.
It is probably the easiest, no-fuss quick pickle recipe I’ve ever tried.
Plus, the shredded carrots have the perfect texture and gorgeous look that can jazz up and add so much character to anything you’re teaming them up with.
Ingredients For the Pickled Shredded Carrots Recipe
Ready to make quick pickled carrots? Here’s all you’ll need.
Carrot: You’ll need fresh, crunchy carrots. Remember to choose the best quality for this recipe.
Radish: I added some Daikon radish in as well to add a nice contrast in color and flavor. If you aren’t able to find this, you can totally skip it too.
Vinegar: You can use distilled white vinegar or apple cider vinegar- it all depends on your personal taste preference.
Garlic: I also added some whole garlic cloves to add an extra bit of flavor and deliciousness to the pickled veggies.
Sugar and salt: Salt and sugar, teamed up with the vinegar, form the brine that you’ll be pickling the shredded carrots in.
See recipe card for quantities.
Substitutions & Variations
- In addition to the carrots and the Daikon radish, you can also add some other veggies of your choice and make your version of pickled vegetables.
- Red onions, sliced thinly, can be a wonderful addition to the pickle.
- You can also consider adding some fresh dill or whole black peppercorns into the vinegar mixture.
- If you don’t have white wine vinegar or apple cider vinegar, just use regular white vinegar.
- To add some extra flavor to the sweet and tangy pickled carrots, you can also add a tablespoon of fish sauce into the brine after it has cooled down.
How to Make Pickled Shredded Carrots
Ready to try this quick pickled carrots recipe? Let’s get started.
Peel carrots. Shred the carrots and radish into thin sticks or julienne.
Place the julienned carrots in a mason jar.
In a small saucepan, heat vinegar with salt and sugar over medium heat until they dissolve.
Pour the brine over the carrots such that the carrots are completely covered.
Let sit at room temperature for 1-2 hours and then refrigerate for at least 2 days.
💭Top Tip
When making the salty brine, make sure the sugar and salt has dissolved completely.
How to Store the Pickled Shredded Carrots
These easy pickled carrots can be stored in the refrigerator for up to 2 weeks, if not longer.
I would recommend using a clean, ideally sterilized jar to store it.
Tips & Tricks to Nail the Recipe
- I’ve cut the carrots into thin matchsticks, but you can also choose to use thinly sliced carrots- in the form of ribbons. This can be a great way to use up any leftover carrots that you may have- all you’ll need is a simple vegetable peeler to do it.
- Make sure you choose a heat-proof glass jar, ideally a good quality mason jar for these pickled shredded carrots.
- Remember to add hot brine over the carrots such that you’re able to cover the carrots completely.
How to Serve the Pickled Carrots and Daikon
These shredded pickled carrots and daikon radish can be used in tons of different recipes.
They can totally elevate your Vietnamese banh mi sandwiches, or any other sandwiches for that matter.
You can also use them as a stuffing with other veggies in your homemade spring rolls or lettuce wraps.
The vinegary tang and the pretty color that these crunchy carrots have make them a great topping on salads too!
I also think they can be a wonderful plant-based side dish for your fried rice and noodle dishes.
Related Recipes
Looking for other recipes like this? Try these:
If you tried this pickled shredded carrots or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Pickled Shredded Carrots
Ingredients
- 1 cup carrots
- 1 cup radish
- 1 cups water
- ½ cup rice vinegar
- ½ cup sugar
- 1 teaspoon salt
- 2 clove garlic peeled
Instructions
- Peel carrots. Shred the carrots and radish into thin sticks or julienne.
- Place the julienned carrots in a mason jar.
- In a small saucepan, heat vinegar with salt and sugar over medium heat until they dissolve.
- Pour the brine over the carrots such that the carrots are completely covered.
- Let sit at room temperature for 1-2 hours and then refrigerate for at least 2 days.
Notes
- I’ve cut the carrots into thin matchsticks, but you can also choose to use thinly sliced carrots- in the form of ribbons.
- Make sure you choose a heat-proof glass jar, ideally a good quality mason jar for these pickled shredded carrots.
- Remember to add hot brine over the carrots such that you’re able to cover the carrots completely.
- To add some extra flavor to the sweet and tangy pickled carrots, you can also add a tablespoon of fish sauce into the brine after it has cooled down.
- If you don’t have white wine vinegar or apple cider vinegar, just use regular white vinegar.
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