An easy Quick Pickled Carrots recipe that's perfect for your Vietnamese Rolls, Banh Mi, or as a tangy side dish. Quick pickled, so there's no canning required. Sweet and tangy with that vinegary pickled flavor that everyone loves. Takes only minutes to prepare!
How to Eat Pickled Carrots
The most popular use for pickled carrots it to make Banh Mi. A tasty Vietnamese sandwich, made from the French influence from their colonial time in Vietnam. You won't believe how tasty this sandwich is, and hopefully you found yourself here, looking for the recipe!
They also can be added inside a Vietnamese Rice Paper Roll. Otherwise, I add them when making an Asian Rice Bowl, usually alongside Grilled Salmon. My last suggestion is to enjoy Pickled Carrots is as a side dish. It's almost like a tangy carrot salad. It's so addictive.
How to Julienne Carrots
So if you're in a hurry, many grocery stores sell bags of carrots that are thinly sliced (julienned) and ready to go! However, it's much more economical to make at home yourself. Carrots are cheap, and this recipe shouldn't cost you the earth.
I bought a Julienne Peeler, which I use when I make Korean Carrot Salad. It's a bit finicky to start, as the carrot is slippery. But as you peel the carrot using the julienne slicer, it leaves you nice and long strips. Be careful not to cut yourself, as peelers are sharp!
If you don't have a peeler, then manually cut the carrots into long thing matchsticks.This is more time consuming. The carrots should be cut uniformly and not too thick. This recipe uses about 3 carrots, and you will have some carrots leftover as it gets thinner as you peel. I throw the leftover carrots into the freezer and save them when I make Instant Pot Soup Stock.
Vietnamese Quick Pickled Carrots
Now that the hard part of slicing carrots is done, you're ready make Quick Pickled Carrots! Place the sliced carrots into a sterilized glass jar. To make the pickling brine, bring the water, white vinegar, rice vinegar, fish sauce, sugar and salt to a rolling boil. Carefully pour the hot brine over the carrots so they are all covered. Allow to cool before keeping it in the fridge.
You'll need about 3 carrots to make 2 cups of julienned carrots, so if there is extra carrots use them up. The pickling brine is generous and should cover the carrots. I like to double the recipe. Usually this recipe is enough for 4-6 Vietnamese Rolls, so make extra so you can enjoy as part of a different meal.
Rice Vinegar for Pickling
Rice Vinegar and Rice Wine Vinegar is the same thing. Depending on the brand, and the country you're in, it can be called either. Rice Wine Vinegar isn't a wine, it's still a vinegar. Rice Vinegar isn't as strong as white vinegar and is more mellow in taste. If you can't find any, it's ok to substitute regular white vinegar. So, use what you can find.
- Double the recipe! Make enough for 2 family meals, it's more-ish!
- Add Daikon (Asian radish) 50/50 with the carrots
- If you don't have Rice Vinegar, use only white vinegar
- To make this a vegetarian recipe, skip the fish sauce
I'm sure you'll love these Quick Pickled Carrots, Vietnamese style! Tangy, sweet, tasty and addictive! Bookmark this recipe, you'll want to make this again and again! Bon Appetit! Приятного аппетита!
- 2 cups carrots julienned or cut into thin strips
- 1 cup water
- ½ cup white vinegar
- ½ cup rice vinegar
- 1 tsp fish sauce
- 5 tbsp sugar
- 1 tsp salt
- Thinly slice the carrots into long strips. Place into a sterilised glass jar.
- Bring the water, white vinegar, rice vinegar, sugar salt and fish sauce to a boil. Pour over the carrots and allow to cool.
- Refrigerate and use within a few weeks.