Quick Pickled Carrot Sticks

Carrots in pickling liquid.

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]

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Pickled Carrot Sticks

Carrots in pickling liquid.

By Kassia Krozser Published: April 20, 2013

  • Prep: 30 mins

A great appetizer or accompaniment for a Japanese-style meal.



  1. 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).
  2. 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.
  3. 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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