Ingredients
Scale
- 1 pound carrots, peeled and thinly sliced (or julienned)
- 1 cup rice vinegar
- 1/2 cup water
- 1/4 cup sugar
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon grated ginger
- 1/2 teaspoon red pepper flakes (optional)
Instructions
- Step 1: In a medium saucepan, combine the rice vinegar, water, sugar, soy sauce, sesame oil, ginger, and red pepper flakes (if using). Bring the mixture to a simmer over medium heat, stirring until the sugar is completely dissolved.
- Step 2: Pack the sliced carrots tightly into a clean glass jar.
- Step 3: Carefully pour the hot pickling liquid over the carrots, ensuring they are completely submerged. Leave about 1/2 inch of headspace at the top of the jar.
- Step 4: Allow the carrots to cool completely to room temperature. Then, seal the jar tightly with a lid.
- Step 5: Refrigerate the pickled carrots for at least 2 hours, or preferably overnight, to allow the flavors to develop fully. The carrots will continue to pickle and become more flavorful over time. They will keep refrigerated for up to 2 weeks.
Notes
- Store your pickled carrots in the refrigerator for up to two weeks, their flavor deepening with time.
- These pickled carrots are best served at room temperature to fully appreciate their vibrant flavors; no reheating needed.
- Add a splash of these pickled carrots to your favorite Asian-inspired salad, tacos, or even enjoy them as a crunchy snack.
- For extra vibrant color and a sharper ginger bite, use young, tender carrots and freshly grated ginger.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American