You'll need just a few ingredients to make these quick pickled carrots:
- grated carrots
- rice vinegar
- hot water
By grating the carrots, they will pickle very fast, since they'll be in small pieces. Grated carrots are also very tender, so you can use them freely without worrying about them being too hard to bite through.
You could also use julienned carrots for a little more of a bite. For a time cheat, use a bag of pre-cut julienned carrots from the grocery store. Since these are bigger pieces, they will take a little longer to pickle.
I prefer to add the sugar and salt on my own, so I can control the ratios and what type of sugar and salt is added.
Peel your carrots and then grate them over the large holes of a box grater. You could also use a food processor for this, if you'd like.
Add your grated carrots to a quart-size glass jar or glass container with a lid.
Mix the rice vinegar, hot water, sugar and salt together until the sugar and salt has dissolved. Then, pour the liquid over the carrots.
Cover and then refrigerate for at least 20 minutes before serving.
If using julienned carrots, allow to pickle for an hour before serving.
👨👩👦👦 Serving suggestions
These quick pickled carrots are a perfect tangy topping for:
Do Chua (carrots and daikon radish)
For a proper do chua (Vietnamese pickled carrots and daikon radish), grate or julienne 1 cup of carrot and 1 cup of daikon radish, then follow the rest of the instructions.
You could also use only daikon radish, if you'd like the pickle to be a little spicier and not as sweet. (The carrot adds sweetness).
If you have small red radishes, you could thinly slice those with a mandolin, food processor or knife and pickle them the same way.
Pickled cabbage or onions
Pickle shredded red cabbage (it turns such a pretty color!) or red onions, again using the same process and ingredients.
How should you store quick pickled carrots?
These pickled carrots should be kept refrigerated in a covered, glass container.
How long will pickled carrots last?
Pickled carrots will last for 1-2 weeks in the refrigerator.
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- 2 cups carrots, grated on large holes of box grater
- 1 cup unseasoned rice vinegar
- 1 cup hot water
- 2 tablespoon sugar
- ½ teaspoon salt
- Add grated carrots to quart size glass jar or a glass bowl.
- Mix the vinegar, hot water, sugar and salt in a medium bowl or measuring cup. Stir to dissolve the sugar and salt.
- Pour liquid over carrots and make sure they are completely covered. Cover and refrigerate for at least 20 minutes before serving.
- Carrots: sub with julienned daikon radish (or half carrot, half radish for a traditional do chua) or shredded cabbage, thinly sliced red onion or thinly sliced red radish
- Rice Vinegar: sub with apple cider vinegar or white vinegar
- Sugar: sub with sweetener of your choice
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 31Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 170mgCarbohydrates: 6gFiber: 1gSugar: 4gProtein: 0g
Nutritional calculations are done using online tools, such as recipe widget Create. Even though we have tried to provide accurate nutritional information, these figures should be considered estimates.