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Asian Style Quick Pickled Carrots

jar of pickled carrots with a gold fork in it and a white napkin beside it.

These easy, Asian-style pickled carrots are so simple to make in less than an hour with just a few ingredients. They add a tangy pop of flavor to salads, bowls, sandwiches and more! (gluten-free, nut-free, dairy-free)

Ingredients

Scale
  • 1 cup carrots, shredded or grated into ribbons
  • 1/4 cup rice vinegar
  • 1/2 cup hot water
  • 1/2 tsp sugar
  • 1 tsp salt
  • fresh ginger slices

Instructions

  1. Use a vegetable peeler to peel carrots into ribbons. You can also cut carrots into matchsticks or use pre-shredded carrots. Slice ginger into 1/4-inch thick slices. 
  2. Pack carrots tightly into a glass jar. Add 3-4 slices of ginger.
  3. In a heat-proof container, mix vinegar, salt and sugar. Add hot water and stir until salt and sugar are dissolved.
  4. Pour mixture over the carrots, making sure to cover the carrots completely.
  5. Close the jar and let sit at room temperature for 30 minutes to an hour before using. If you have more time, you can place them in the refrigerator overnight to pickle.

Notes

Store pickled carrots in the refrigerator for up to 2 weeks.

Keywords: quick pickled carrots, asian pickled carrots, easy pickled carrots