I started craving pickled carrots after a great chirashi at a Japanese restaurant. A chirashi is, essentially, a dish of sushi rice topped with an assortment of fish. This particular meal came with about four tiny pickled carrots…and, oh, they were good.
So while I was making my own chirashi, I thought “I have carrots, I have time, I want pickled carrots.” And they were so easy. I served them that night, but they keep for about a month in the refrigerator, meaning that lovely pickly flavor keeps building over time.
[box type=”note” style=”rounded” border=”full”]You can use this basic recipe to pickle other kinds of vegetables as well[/box]
Pickled Carrot Sticks
By April 20, 2013Published:
- Prep: 30 mins
A great appetizer or accompaniment for a Japanese-style meal.
- 1 pound carrots peeled
- 1 1/4 cups water
- 1 cup white vinegar
- 3 - 4 cloves garlic slightly smashed
- 2 teaspoons salt
- 1/2 cup sugar
- dash black pepper freshly ground
- Cut the carrots into sticks about three inches long and a half inch wide. They don't have to be perfect, but they should be about the same size. Place them in a heatproof glass or ceramic bowl (metal may react with the vinegar, not something you want).
- In a saucepan, mix the water, vinegar, garlic, salt, sugar, and pepper to make your brine. Bring the mix to a boil and let it continue boiling for 2 - 3 minutes -- the sugar and salt should be thoroughly melted.
- Pour the brine over the carrots. Let cool, then cover and store in the refrigerator until you're ready to eat.
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