Vietnamese Quick and Easy Pickled Carrots. Add a tangy and refreshing twist to your dishes with these easy-to-make pickled carrots. Made with just 4 simple ingredients, these vegan pickled carrots are a great topping for lettuce wraps, banh mi, charcuterie boards, and more. Perfect for adding a traditional touch to any dish, this recipe is a must-try for any pickle lover. These pickled carrots are the perfect traditional topping for banh mi. But they are not only for Vietnamese sandwiches!
Ingredients & Substitutions: What Is In Vietnamese Pickled Carrots
When it comes to making easy pickled carrots, you will need a few basic ingredients. First, you will need fresh carrots that have been peeled and sliced to your desired thickness. You can use organic carrots if you prefer.
Next, you will need a combination of vinegar and sugar to make the pickling solution. Distilled vinegar is a popular choice, but you can also experiment with other types of vinegar, such as apple cider vinegar or rice vinegar, to add a different flavor profile to your pickled carrots.
In addition to the vinegar, you will need some sugar to balance out the acidity and add sweetness to the pickling solution. Organic sugar is a great option if you prefer to use natural and unrefined sweeteners.
Finally, you will need a pinch of salt to enhance the flavor and help to preserve the pickled carrots. Warm water is also necessary to dissolve the sugar and salt in the pickling solution.
- Sharp knife for slicing the carrots into matchsticks
- Medium-sized mixing bowl for massaging the carrots with salt and sugar
- Strainer for rinsing the carrots
- Mason jar for pickling the carrots
- Measuring cups and spoons for measuring the ingredients accurately
How To Make These Easy-Pickled Vietnamese Carrots
To make easy pickled carrots, you will need to follow a few simple steps. First, start by peeling the carrots and cutting them into thin matchsticks, also known as julienne.
How do you cut food into matchsticks?
Cut the item into thin even strips, similar to the size and shape of matchsticks. Julienne or Julienning is another term for cutting food into matchsticks.
Next, place the sliced carrots into a medium-sized mixing bowl and add half a teaspoon of salt and one tablespoon of organic sugar. Use your hands to massage the salt and sugar into the carrots for about 5 minutes. This process will help to soften the carrots and enhance their flavor.
The most important step when making these Vietnamese Pickled Carrots is to massage them for a full 5 minutes.
Once you have massaged the carrots, rinse them thoroughly with cold water using a strainer. It is normal for some of the orange color from the carrots to rinse off during this process.
In a separate medium-sized mixing bowl, add one cup of warm water, a quarter cup of organic sugar, and one cup of distilled vinegar. Mix well until the sugar has completely dissolved.
Next, transfer the carrots to a pint-sized mason jar and pour the pickling brine over the top, making sure to cover the carrots completely. Allow the carrots to marinate in the brine for at least one hour before serving. The longer the carrots sit in the brine, the more intense their flavor will become. For best results, let the carrots marinate for 24 hours.
Vietnamese Pickled Carrots can be ready in as little as an hour, but the full flavor comes out over time. After 24 hours these delicious vegan pickled carrots are at their best and ready to serve on top of all your favorite dishes!
Finally, store the pickled carrots in the refrigerator for up to three weeks. These easy pickled carrots are perfect for snacking on their own or adding to salads, sandwiches, or tacos for a tangy crunch.
Tips & Tricks
- Use organic and fresh carrots for the best flavor and texture
- Experiment with different types of vinegar to add variety to the flavor of your pickled carrots
- Make sure to completely cover the carrots with the pickling brine to ensure that they are fully pickled
- Let the carrots sit in the brine for at least one hour, but for best results, marinate for 24 hours or more
- Store the pickled carrots in the refrigerator for up to three weeks
FAQ: Vietnamese Quick Pickled Carrots
The pickled carrots can be paired with a variety of dishes such as lettuce wraps, summer rolls, salads, vegan burgers or sausages, charcuterie boards, snack platters, tacos, and more.
The carrots are not cooked but instead softened by massaging them with sugar and salt. They also soften slightly in the warm brine when mixed together in the mason jar. The recipe can also be made with a combination of carrots and daikon.
Daikon is a mild-flavored winter radish. It has a crispy texture and resembles a large white carrot.
Yes, feel free to adjust the amounts of sugar and salt to your taste preferences.
Vietnamese Quick Pickled Carrots
- 1 tbsp organic sugar
- ½ tsp salt
- 1 cup warm water
- 250-300 grams carrots
- ¼ cup organic sugar
- 1 cup distilled vinegar
- First, peel the carrots.
- Cut the carrots into matchsticks. (Julienne)
- Add carrots into a medium sized mixing bowl, and add 1/2 tsp salt, and 1 tbsp organic sugar.
- Massage the salt and sugar into the carrots for 5 minutes total. The carrots should become flexible and will not bend when snapped.
- Next, add the carrots into a stainer and rinse thoroughly with cold water. It is normal for some orange colouring from the carrots to rinse off during this process.
- In a medium mixing bowl add 1 cup of warm water, 1/4 cup organic sugar, and 1 cup distilled vinegar.
- Mix well until the sugar has completely dissolved.
- Add the carrots to a pint sized mason jar and cover completely with the pickling brine.
- Allow the carrots to marinate in the brine for at least 1 hour before serving. The flavour will intensify over time, and is best after 24 hours.
- Store in the fridge for up to 3 weeks.
To make these delicious pickled carrots, start by peeling and cutting them into matchsticks. Then, toss them with sugar and salt to soften the texture. These carrots don’t require cooking, and the warm brine mixture in the mason jar will do the rest. Mix in some grated daikon for a unique twist on the traditional vegan recipe.
Quick pickled carrots are a perfect snack option for those who crave a tangy and refreshing taste but don’t have the patience to wait for traditional pickles to mature. Unlike slow pickling, quick pickling requires no heating, no canning, and no wait time. Get ready to elevate your taste buds with these easy and addictive pickled carrots.