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4 from 5 votes

Quick Pickled Shredded Carrots

Ready to eat in 30 minutes, these quick pickled grated carrots are a tangy sweet topping for Vietnamese banh mi sandwiches, tacos, salad, pita pockets and grain bowls.
Prep Time10 minutes
Additional Time20 minutes
Total Time30 minutes
Course: Sauces and Condiments
Cuisine: Asian
Keyword: do chua, pickled grated carrots, pickled shredded carrots, quick pickled carrots
Servings: 16
Calories: 15kcal
Author: Abi Cowell
Cost: $0.75

Equipment

Ingredients

  • 2 cups carrots grated on large holes of box grater
  • 1 cup rice vinegar unseasoned, plain
  • 1 cup hot water
  • 2 tablespoons sugar
  • ½ teaspoon sea salt
US Customary - Metric

Instructions

  • Add grated carrots to quart size glass jar or a glass container with a lid.
    2 cups carrots
  • Mix the vinegar, hot water, sugar and salt in a measuring cup with pour spout (this will make it easier to pour the liquid over the carrots in the jar). Stir to dissolve the sugar and salt.
    1 cup rice vinegar, 1 cup hot water, 2 tablespoons sugar, ½ teaspoon sea salt
  • Pour liquid over carrots and make sure they are completely covered. Cover and refrigerate for at least 20 minutes before serving.

Nutrition

Serving: 0.25cup | Calories: 15kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 85mg | Potassium: 52mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2673IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg
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