Chinese-Style Pickled Carrots
FAQ
Can I use white vinegar instead of rice vinegar?
Yes, but the flavour will be sharper. Rice vinegar gives these carrots a milder, slightly sweeter acidity.
Can I double the recipe?
Yes. Use a larger container and make sure the carrots are well covered with the brine.
Can I make these ahead of time?
Yes. They can be made a few days ahead and kept refrigerated until you’re ready to use them.
Chef’s Tips
- Don’t boil the brine. You only need to warm it enough to dissolve the sugar and salt.
- Keep the carrots covered with the brine while they’re in the fridge.
- The carrots have some flavour after 30 minutes, but they’re even better after 1–2 hours.
Chinese-Style Pickled Carrots
These quick-pickled carrots are crunchy, tangy, a little sweet, with a hint of spice. They take about five minutes to throw together and are great with dumplings, tucked into bao, piled onto sandwiches, or served alongside grilled meats and rice dishes.
Equipment
- Julienne peeler (optional)
- Small saucepan
- Clean jar or container with a lid
- Measuring cups and spoons
Ingredients
- 2 large carrots 250–300 g, peeled and cut into thin julienne strands
- ½ cup rice vinegar
- ½ cup water
- 2 tbsp granulated sugar
- 1 tsp kosher salt
- 1 small garlic clove thinly sliced
- 3=4 thin slices fresh ginger
- ½ tsp Sichuan peppercorns
- 1-2 dried red chilies
- 1 tsp toasted sesame oil
- 1 tsp toasted sesame seeds optional
Instructions
- Peel the carrots, then use a julienne peeler to cut them into long, thin strands. Pack the carrots into a clean jar or container.• No julienne peeler? Use a sharp knife to cut the carrots into very thin matchsticks.
- Add the rice vinegar, water, sugar, and salt to a small saucepan. Warm gently over low heat, stirring until the sugar and salt dissolve. Don’t boil.
- Remove the saucepan from the heat and add the garlic, ginger, Sichuan peppercorns, and dried chilies.
- Pour the warm brine over the carrots, making sure they’re mostly covered. Cover and let cool to room temperature.
- Refrigerate for at least 30 minutes. They’re even better after 1–2 hours.
- Drain the carrots lightly, then toss with the toasted sesame oil. Sprinkle with sesame seeds, if using.
These are quick refrigerator pickles, so they need to be kept in the fridge. They are not meant to be stored at room temperature.
Notes
Variations
- Less spicy: Use one chili or leave the chilies whole.
- More heat: Slice the dried chilies before adding them to the brine.
- Extra tangy: Add 1 tbsp more rice vinegar.
- Sweeter: Add 1 tbsp more sugar.
- Refrigerator: Store in a covered container in the fridge for 1–2 weeks.
- Freezer: Not recommended. The carrots will lose their crisp texture.
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife
