Vietnamese-style pickled carrots made with a foolproof 1:1:1 ratio of sugar, vinegar, and water, ready to eat in 4 hours and tasting better overnight. This no-cook condiment keeps refrigerated for weeks and works on salads, sandwiches, and rice bowls.
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In a large bowl, combine the sugar, warm water, and white vinegar to create the pickling brine.
Whisk the mixture until the sugar is completely dissolved. There is no need to boil the brine.
Using a julienne peeler or a knife, julienne the carrots directly into the pickling brine.
Mix the carrots into the brine, pressing them down to ensure they are fully submerged.
Cover the bowl with plastic wrap and refrigerate for at least 4 hours before serving. The flavor improves the longer they sit, with overnight being ideal.
Store covered in the refrigerator for up to several weeks; the flavor improves with time. No reheating needed; serve cold straight from the fridge.
julienne peeler
No. Simply whisk the sugar, warm water, and white vinegar together until the sugar dissolves completely. The brine does not need to be boiled for this recipe.
Pickled carrots will keep refrigerated for several weeks. The flavor deepens the longer they sit, so they taste best after at least 4 hours, ideally overnight.
Yes. A regular peeler will create ribbons instead of thin sticks, and a knife works too. Adjust thickness to your preference; thinner cuts pickle faster.
Medium-sized carrots are easiest to julienne. Larger carrots can be halved lengthwise first to make them easier to cut into thin, even pieces.
Yes. Maintain the 1:1:1 ratio of sugar, vinegar, and water, then adjust carrot quantity based on your container size, ensuring they stay fully submerged.
