By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 2
126 cal · 30 min
Charles Phan's Pickled Carrots
Recipe GLPR5bf8cad225cba9
A bright, tangy condiment featuring tender carrot strands suspended in a balanced sweet-and-sour brine. This quick-pickled side offers crisp texture and bold flavor, perfect for accompanying grilled meats, Asian dishes, or adding to salads and rice bowls.
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Ingredients
1/4 cup distilled white vinegar
1/4 cup sugar
1/4 teaspoon kosher salt
1/2 cup peeled and finely julienned carrots
Directions
Combine the distilled white vinegar, sugar, and kosher salt in a small saucepan over medium heat. Stir until the sugar dissolves completely and the mixture comes to a gentle simmer, about 2-3 minutes.
Remove the pan from heat and allow the pickling liquid to cool slightly for about 1-2 minutes.
Place the julienned carrots in a heat-safe bowl or jar. Pour the warm pickling liquid over the carrots, ensuring they are fully submerged.
Let the carrots sit in the brine at room temperature for at least 20-25 minutes to allow the flavors to meld and the carrots to soften slightly while maintaining their crisp bite.
Taste and adjust seasoning if desired. Serve the pickled carrots at room temperature or chilled. Store any leftovers in an airtight container in the refrigerator for up to one week.
Comments
This is a four-ingredient pickle that costs under two dollars total and relies on items in every Charlotte pantry: carrots are cheap year-round at Harris Teeter, Food Lion, Walmart, and ALDI, while vinegar, sugar, and kosher salt are staples. The stated time is honest—you'll blanch and slice in ten minutes, then pour hot brine and let sit, which is genuinely feasible in 30 minutes if you're eating them warm. The main drawback is that two servings is stingy for a side dish and there's no secondary use; you're committed to eating these the same night or chilling them for tomorrow's lunch. For a quick, cheap, no-special-trip condiment to round out a weeknight plate, this hits hard.
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