Easy Pickled Carrots Recipe for Asian Food, Salads & Tacos - Nurtured Homes (2024)

Easy Pickled Carrots Recipe for Asian Food, Salads & Tacos - Nurtured Homes (1) Recipes

By Emma Kelly

Last updated on

Jump to Recipe·★★★★★5 from 2 reviews

I’ve been pickling vegetables like crazy as of late because it works so great for preserving them, especially when it’s harvest season. Here’s my go to recipe for quick and easy pickled carrots that you can use in everything from salads to fish tacos.

Homemade pickled carrots and other refrigerator pickles are honestly one of my favorite foods to make (and eat). Some of my other favorites worth a try are my Pickled Beets (goes well with avocado toast ands eggs), Pickled Garlic (incredible in pasta salads and salads in general) and Pickled Radishes (really good on tacos!).

How to Make Pickled Carrots

  • Prepare the carrots. Wash the carrots thoroughly and peel them.
  • Slice into thin sticks.
  • Prepare the garlic and ginger. Peel and mince the garlic clove. Peel and slice the fresh ginger.
  • Pack. Pack the carrots, ginger, garlic, and red pepper flakes into a jar.
  • Prepare the brine mixture. Add the water, rice wine vinegar, honey, and salt into a saucepan and mix to combine. Boil over high heat.
  • Pour. Pour the hot vinegar mixture over top of the carrots.
  • Wait. Put the lid on the jar and wait for it to cool completely.
  • Refrigerate. Refrigerate the pickled carrots for a minimum of 3 days before eating.

Easy Pickled Carrots Recipe for Asian Food, Salads & Tacos - Nurtured Homes (3)

Easy Pickled Carrots Recipe for Asian Food, Salads & Tacos - Nurtured Homes (4)

4 Tasty Dishes That You Can Add Pickled Carrots To

Pickled carrots go well with all kinds of tasty foods. Here are 4 of my favorite dishes to enjoy with these pickled carrots:

  • Salads (spicy pickled carrot salads are fantastic).
  • Tacos (especially fish tacos, as well as these pickled red onions!) .
  • Combine with daikon to make a sweet and sour veggie condiment
  • Serve them as a side with meat

They’re also great for just enjoying as a snack right out of the jar.

Easy Pickled Carrots Recipe for Asian Food, Salads & Tacos - Nurtured Homes (5)

3 Great Benefits of Pickling Your Vegetables

Pickling your vegetables offers quite a few great benefits. Here are 3 of the best ones:

  • Cost effective. Pickling your vegetables is hands down one of the most cost effective methods for preserving them. Most fresh veggies begin to spoil within a week or two in the fridge; pickling them can extend that shelf life by several months in some cases.
  • Prevents bad bacteria. Pickling your veggies can prevent the growth of ‘bad’ bacteria. The acidity of the vinegar used in the pickling process prevents the growth of this bacteria.
  • Encourage the growth of good bacteria. Alternatively, if you opt to make a salt water brine mixture over vinegar, you can actually encourage fermentation and the growth of more beneficial types of bacteria and probiotics, which can provide you with numerous gut and digestive benefits in their own right. (1)

Easy Pickled Carrots Recipe for Asian Food, Salads & Tacos - Nurtured Homes (6)

(Also try: Pickled Okra)

How Long Do Pickled Carrots Keep?

If you keep your pickled carrots in their jar and submerged in the vinegar brine, you can expect them to keep for about one month if stored in the fridge.

You can also freeze your pickled carrots to make them last even longer.

Allow them to cool completely after pouring the vinegar over top of them before transferring the carrots into an airtight container or a heavy duty freezer-safe bag. Pour a bit of the brine in with the carrots and freeze the rest in a separate container.

Easy Pickled Carrots Recipe for Asian Food, Salads & Tacos - Nurtured Homes (7)

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Easy Pickled Carrots Recipe for Asian Food, Salads & Tacos - Nurtured Homes (8)

Quick and Easy Pickled Carrots Recipe

★★★★★ 5 from 2 reviews
  • Author: Emma - NurturedHomes.com
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 10 1x

Scale

Ingredients

  • 1 ½ pounds carrots, peeled
  • 3 inch fresh ginger, peeled and slice
  • 2 tsp red pepper flakes
  • 1 clove garlic peeled and minced
  • 2 tbsp honey
  • 1 ½ cups rice wine vinegar
  • 1 ½ cups water
  • 1 tsp salt

Instructions

  1. Slice the carrots using a mandoline slicer into thin sticks.
  2. In a jars pack the carrots, ginger, red pepper flakes and minced garlic.
  3. In a saucepan combine the water, vinegar, honey and salt.
  4. Bring to a boil over high heat.
  5. Pour the hot vinegar mixture over the carrots.
  6. Put the lids on and leave to cool.
  7. Refrigerate for at least 3 day before eating.
  8. Store in the fridge for up to 1 month.

Print Recipe

More Good Carrot Recipes:

  • Honey Glazed Carrots (The Farm Girl Gabs)
  • Sous Vide Carrots (Street Smart Kitchen)
  • Cumin Chili Roasted Carrots (Spices In My DNA)
  • Air Fryer Carrot Chips (Healthy Little Peach)
  • Morning Glory Muffins (Faithfully Gluten Free)
  • Herb Roasted Carrots (Coco and Dash)
  • 3 Comments

    Ask a Question Rate this Recipe

    1. This is a wonderful way to eat a very beneficial vegetable.

      Reply

      • Appreciate it Chandeep! They are especially good in Bahn Mi’s.

        Reply

    2. I was making Asian chicken salad for dinner and I didn’t have any sort of cabbage and I wanted a crunch. I made this with carrots and celery and it came out very well! Thank you so much for the recipe!

      Reply

    Ask a Question/Comment

    Easy Pickled Carrots Recipe for Asian Food, Salads & Tacos - Nurtured Homes (2024)

    FAQs

    How long before you can eat pickled carrots? ›

    For best flavor results, wait at least 24 hours before eating the pickled carrots. The longer you wait, the more intense in flavor they will get. Make sure your jars are completely clean and sterilized before using them.

    What do you eat with pickled carrots? ›

    As I said, pickled carrots are a tasty addition to all kinds of salads and sandwiches, as a topping for a bowl of ramen or Asian noodles, or as a side dish for savory roasted meats. They're also great for charcuterie boards, relish trays, or eaten straight of the jar as a quick and healthy snack.

    How do you cut carrots for bibimbap? ›

    While carrots, cucumbers, and other long, skinny vegetables are typically slivered into thin matchsticks for bibimbap, splitting them lengthwise and then slicing them thin is easier to do and, frankly, tastes and looks just good.

    Which is the best vinegar for pickling? ›

    Most pickle recipes call for distilled white vinegar. This is the clear, colorless vinegar made by fermenting grains. It has a mellow aroma, tart acid flavor and does not affect the color of light-colored vegetables or fruits.

    Do you have to boil vinegar for pickling? ›

    No, there are other methods for pickling, including quick pickling and refrigerator pickling. But this pickling method does call for boiling the brine. This process helps bloom the flavors of the ingredients and help speed up the pickling process when it's added to the fresh vegetables or fruit.

    Can you pickle with just vinegar? ›

    For quick pickles, a basic brine is equal parts vinegar and water, but you can adjust the ratio to your preference. Any basic vinegar is game — white vinegar, apple cider, white wine, and rice vinegar all work well. You can use these vinegars alone or in combination.

    Do pickled carrots go bad? ›

    Visible mold: This is an obvious sign that your pickles have gone bad. Unusually sour taste and smell: If things smell and taste a bit more sour than usual, in an unpleasant way, this may not be a good sign. If you're not liking the taste anyway, it may be time to toss those pickles.

    Is it okay to eat pickled vegetables everyday? ›

    While pickles should be consumed in moderation due to their high sodium content, they may have some health benefits: Probiotic effects: Naturally fermented pickles and their juice contain good bacteria, which when ingested in moderation can help with digestion and immune health.

    What to pair with pickled vegetables? ›

    A charcuterie board with pickles you grew and made is extra impressive. If you don't want to get too involved they're also just a great snack alongside crackers, cheese, fruit, and/or nuts. Make a spicy veggie omelet with diced tomatoes, onions, mushrooms, spinach, pickled jalapeños, and salsa.

    How do you cut carrots for Vietnamese salad? ›

    You can slice the carrot into segments and then slice them again vertically into strips and then the other way. But instead, I start by slicing the carrot on the diagonal. For some reason this is much easier for me to slice thinly than just straight up and down. Probably because the vegetable doesn't roll as much.

    What is the best type of cut used on carrots to put them in salads? ›

    I prefer to cut the carrots into a fine julienne rather than use a box grater, which makes them a bit raggedy. The julienne carrots have a more appealing texture, and they look gorgeous piled on a platter, scattered with chives.

    What is the Japanese method of cutting carrots? ›

    Rangiri ("Random Shape").

    Cut diagonally, rotating the vegetable by a quarter between the cuts. The method is good for digested dishes and stewed meat. Used for long-rounded vegetables like cucumber, carrot, daikon, eggplant or lotus root.

    What is the best shape to cut carrots for stir fry? ›

    Slice your carrots diagonally to maximize surface area for all that lovely heat to work its magic. Remember, not too thin, not too thick, just perfect. If you want to use large carrots, peel them with a vegetable peeler first. Depending on the size of the carrot, you may want to leave it whole, or cut it in half.

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