Ingredients
Scale
- 1 cup water
- 1 cup white vinegar (or rice vinegar)
- 4 tablespoons granulated sugar
- 1 tablespoon salt
- 4 medium-sized carrots, peeled and julienned
- 2 cloves garlic, thinly sliced
- 1-inch piece of fresh ginger, peeled and julienned (optional)
- 1 teaspoon red pepper flakes (optional)
Instructions
- Peel and julienne the carrots into thin strips.
- In a saucepan, combine water, vinegar, sugar, and salt. Heat over medium-high until dissolved; bring to a gentle boil.
- Remove from heat and stir in optional garlic, ginger, and red pepper flakes.
- Pack the julienned carrots tightly into a clean glass jar or heatproof container.
- Pour the hot brine over the carrots ensuring they are fully submerged.
- Seal the jar tightly and let it cool at room temperature before refrigerating.
- Allow the carrots to pickle for at least one hour or overnight for optimal flavor.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Pickling
- Cuisine: Asian
Nutrition
- Serving Size: 60g
- Calories: 25
- Sugar: 5g
- Sodium: 380mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg