Pickled Carrots
Prep time
Cook time
Total time
These pickled carrots are easy to prepare and taste great on sandwiches, in salads and, of course, are a key ingredient of Banh Mi.
Recipe type: Pickle
Serves: 1 litre
  • 3 cups carrot, peeled and thinly sliced with a mandolin (about 3-4 large carrots)
  • 2 tbspns salt
  • 2 cups white vinegar
  • 2.5 cups of water
  • ¼ cup brown sugar
  • 1 1litre jar with lid – hot, clean and sterilised
  1. Put chopped carrots in a large bowl and sprinkle with salt. Toss through with your hands to coat.
  2. Leave for 10-15 minutes.
  3. Prepare your jar by washing first in warm soapy water and then drying in a warm oven set to 150 degrees centigrade.
  4. Transfer carrots to a large sieve and place over the bowl.
  5. Using your hands, squeeze out the excess moisture for 3-4 minutes.
  6. Rinse well and set aside.
  7. In a saucepan add the vinegar, water and sugar.
  8. Heat over a low flame and stir until the sugar is dissolved.
  9. Bring to a gentle boil and remove from the heat.
  10. Grab hot jar, add the carrots first (I used a jam funnel to make life easy), followed by the brine.
  11. Seal tightly and allow to cool.
  12. Once cooled store in the fridge.
Recipe by she cooks, she gardens at http://shecooksshegardens.com/2014/11/pickled-carrots/