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Pickled Carrots Recipe for Asian Food, Salads & Tacos

Pickled Carrots Recipe for Vibrant Asian Dishes & Tacos

This pickled carrots recipe for Asian food, salads, and tacos offers a crunchy, tangy flavor that elevates any dish.
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Prep Time 15 minutes
Cook Time 5 minutes
Cooling Time 30 minutes
Total Time 50 minutes
Servings: 4 jars
Course: Salads
Cuisine: Asian
Calories: 45
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brine
  • 1 cup Water
  • 1 cup White Vinegar or Rice Vinegar
  • 1 cup Granulated Sugar or agave syrup/honey
  • 1 tablespoon Salt
For the Carrots
  • 4 medium Carrots
Flavor Enhancers
  • 1/2 teaspoon Red Pepper Flakes Optional
  • 2 cloves Garlic Minced
  • 1 tablespoon Fresh Ginger Grated, optional

Equipment

  • medium saucepan
  • Cutting board
  • sharp knife
  • Mandoline slicer
  • Glass jars

Method
 

Step-by-Step Instructions
  1. Peel and cut carrots into thin julienne strips, about 2–3 inches long.
  2. In a saucepan, combine water, vinegar, sugar, and salt. Heat until dissolved.
  3. Remove from heat and stir in red pepper flakes, minced garlic, and ginger.
  4. Pack julienned carrots into sterilized glass jars.
  5. Pour hot brine over carrots, ensuring they are fully submerged.
  6. Seal jars and let cool to room temperature; refrigerate afterward.
  7. Let pickled carrots sit for at least an hour before enjoying.

Nutrition

Serving: 1jarCalories: 45kcalCarbohydrates: 11gSodium: 410mgPotassium: 150mgFiber: 1gSugar: 8gVitamin A: 110IUVitamin C: 7mgCalcium: 2mgIron: 2mg

Notes

Enjoy your pickled carrots as a crunchy topping for Asian dishes, salads, or tacos. They can be stored in the refrigerator for up to two weeks.

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