Pickled Shredded Carrots
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Four ingredients and 15 minutes is all that stands between you and tangy pickled shredded carrots. This classic pickle adds incredible flavor to rice and noodle bowls, as well as banh mi sandwiches.
Recipe at a Glance: Quick Pickled Carrots
- Details
- Preservation method: Pickling (refrigerator pickles)
- Storage: In a closed jar in the refrigerator.
- Storage life: Up to 4 weeks in the refrigerator after opening.
- uses for pickled shredded carrots
- Pile them onto rice bowls, rice noodle bowls, or tacos as a tangy garnish.
- Tuck them into banh mi sandwiches.
- Add it to charcuterie platters with meat, cheese, olives, and crackers.
- Snack on them straight from the jar.
I’m a sucker for a good banh mi sandwich, and much of that is due to how much I love those crisp and tangy shredded carrots in it. This recipe makes a great pickle in just minutes, and is perfect for adding to your sandwiches and rice noodle bowls. I use rice vinegar for these pickles to give it that classic Vietnamese flavor, and my preference is to cut the carrots using a julienne peeler or by hand to get the right size, but you can use your food processor, if you prefer.
Ingredients & Substitutions
- Carrots–Use firm carrots of uniform size. You can leave the skin on, but scrub them well before shredding.
- Pickling salt–I recommend using pickling salt for canning to prevent your pickling liquid from becoming cloudy. You can use kosher salt, but check the label to make sure it doesn’t contain any anti-caking agents.
- Rice vinegar–This adds a great flavor to the pickling liquid, but you can substitute regular white vinegar or apple cider vinegar, if you prefer.
How to Make Shredded Carrot Quick Pickles
1. Pack the shredded carrots into a 1-pint jar.
2. Combine the vinegar, water, sugar, and salt in a small saucepan.
3. Bring to a simmer, stirring until the sugar and salt dissolve.
4. Pour the brine over the carrots. Cover and chill for at least 1 hour.
FAQs
For a finer, softer pickled carrot, you can shred your carrots using the shredding disc in your food processor. For a thicker, firmer pickled carrot, you can slice them into batons using a sharp knife, or use a julienne peeler to create thin, even strips.
Ways to Use Pickled Carrots
Munching on these pickled carrots directly from the jar is hard to resist, but here are a few other great ideas:
- Add them to sandwiches, particularly banh mi, for added crunch.
- Pile them on top of rice or rice noodle bowls as a tangy garnish.
- Use them as a garnish for tacos or tuck them into lettuce wraps.
- Add them to a charcuterie platter with sliced cured meat, olives, cheese, and crackers.
Storage
Store your pickled shredded carrots in a lidded jar in the fridge for up to 4 weeks.
Tips & Troubleshooting
- Always use a clean fork or spoon when removing pickles from the jar to prevent contamination.
- The carrots will lose some of their crispness the longer they sit.
- This recipe is suitable for gluten-free, dairy-free, and vegan diets.
Pickled Shredded Carrots
Equipment
- 1-pint glass jar with lid or two half-pint jars
- Julienne peeler or sharp knife or food processor
Ingredients
- 3 to 4 large carrots shredded or cut into ¼-inch (6-mm) batons
- ¾ cup water
- ½ cup rice wine vinegar
- 3 tablespoons granulated sugar
- 1 tablespoon pickling or kosher salt
Instructions
- Pack the shredded carrots into a 1-pint jar.
- In a small saucepan, combine the water, vinegar, sugar, and salt.
- Bring to a simmer, stirring until the sugar and salt dissolve.
- Remove from the heat and pour over the carrots.
- Close the jar and refrigerate for 1 hour before using. The pickles will keep for up to 4 weeks in the fridge.
Notes
- Always use a clean fork or spoon when removing pickles from the jar to prevent contamination.
- The carrots will lose some of their crispness the longer they sit.
- This recipe is suitable for gluten-free, dairy-free, and vegan diets.
