Serves 2
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.
