Pickled Shredded Carrots
These easy quick pickled shredded carrots are tangy, sweet and crunchy, making them a great accompaniment or condiment to try your hands at!
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.
Nutrition
Calories: 122kcalCarbohydrates: 29gProtein: 1gFat: 0.2gSaturated Fat: 0.02gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.01gSodium: 619mgPotassium: 177mgFiber: 1gSugar: 27gVitamin A: 5348IUVitamin C: 7mgCalcium: 25mgIron: 0.2mg
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