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–+ servings
Close up of pickled carrots in a small white bowl.
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Vietnamese Pickled Carrots

These quick pickled carrots can be used on just about anything! Sweet and tart and so delicous!
Course Condiment
Cuisine Asian
Prep Time 5 minutes
Cook Time 5 minutes
Cooling and resting. 40 minutes
Servings 6
Calories 128kcal

Equipment

Ingredients

  • 1 ½ cups water
  • ¾ cup white vinegar
  • ¾ cup sugar
  • 1 teaspoon salt
  • 3 cups carrots shredded

Instructions

  • Combine the water, vinegar, sugar and salt in a saucepan over medium heat. Stir until the sugar and salt dissolve and the brine is clear. Pour into a bowl and let cool to room temperature.
  • Add the shredded carrots to the cooled brine. Let sit at room temp for 20-30 minutes before serving or transfer to a lidded jar and store in the fridge up to 5 days.

Notes

Can do half carrots and half daikon. 
Can use rice vinegar instead of white vinegar for a more subtle sour flavor.
Add fresh chilis if you like it spicy! 

Nutrition

Calories: 128kcal | Carbohydrates: 31g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 436mg | Potassium: 206mg | Fiber: 2g | Sugar: 28g | Vitamin A: 10692IU | Vitamin C: 4mg | Calcium: 25mg | Iron: 0.2mg