Vinegar pickled carrots –Are you ready to add a burst of flavor to your meals? Quick Vietnamese Pickled Carrots are not only deliciously crunchy but also incredibly easy to make. They bring a vibrant touch to salads, sandwiches, and more. Let’s dive into this refreshing recipe!
Quick Vietnamese Pickled Carrots
This simple yet flavorful recipe will transform ordinary carrots into a zesty delight that can elevate any dish.
Ingredients:
- 2 cups of julienned carrots
- 1 cup of water
- 1 cup of rice vinegar
- 1/2 cup of sugar
- 1 teaspoon of salt
- 1/2 teaspoon of chili flakes (optional for heat)
- Fresh herbs for garnish (like cilantro or mint)
Instructions:
- Start by peeling and julienning the carrots into thin strips. You can use a mandoline slicer for uniformity.
- In a small saucepan, combine the water, rice vinegar, sugar, and salt. Heat the mixture over medium heat, stirring until the sugar and salt dissolve completely.
- Once dissolved, remove the saucepan from heat and stir in the chili flakes if you’re using them.
- Place the julienned carrots into a clean jar or a bowl. Pour the hot vinegar mixture over the carrots until fully submerged.
- Let the mixture cool to room temperature, then cover and refrigerate. For the best flavor, allow the carrots to pickle for at least 4 hours, although overnight is even better!
- When you’re ready to serve, garnish with fresh herbs for added flavor. Use these pickled carrots in your favorite dishes or as a side to grilled meats and sandwiches.
These Quick Vietnamese Pickled Carrots are the perfect balance of sweet, sour, and spicy. They not only add color to your plate but also a delightful crunch that will keep you going back for more. Enjoy!
