Imported from the web

Sweet and Sour Pickled Carrots

Name: Sweet and Sour Pickled Carrots
Prep time: 15 min
Total time: 255 min
Yield: 8 servings
Cuisine: Southeast Asian
Ingredients: 1 cup Sugar (Adjust to taste; add more for sweeter pickles or reduce for less sweetness.); 1 cup White vinegar (Adjust to taste; add more for extra acidity.); 1 cup Water (Warm water may be used; do not boil.); Carrots (Julienned into thin matchsticks; use as much as the brine will cover. Estimated amount: about 450 g.)

Recipe by Angus Nguyen Facebook

Imported by John Tan on SeeMeCook

Crisp, tangy-sweet Vietnamese-style pickled carrots made with an easy 1:1:1 brine of sugar, water, and white vinegar. They are ready after four hours and are especially good with bánh mì, rice bowls, noodle dishes, salads, and sandwiches.

8 servings255 minSoutheast Asian

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Ingredients

1 cup Sugar (Adjust to taste; add more for sweeter pickles or reduce for less sweetness.)
1 cup White vinegar (Adjust to taste; add more for extra acidity.)
1 cup Water (Warm water may be used; do not boil.)
Carrots (Julienned into thin matchsticks; use as much as the brine will cover. Estimated amount: about 450 g.)

Steps

1
Add the sugar, water, and white vinegar to a bowl or clean jar. Warm water may be used, but there is no need to boil the brine.
2
Stir the brine until the sugar is completely dissolved. Adjust the ratio to taste by adding more sugar for sweetness, more vinegar for acidity, or reducing the sugar for a less-sweet pickle.
3
Julienne the carrots into thin matchsticks, then add or pack them into the brine in a clean jar or container.
4
Mix the carrots into the brine and press them down so that they are fully submerged.
5
Cover the jar or container and refrigerate for at least 4 hours before eating. The carrots improve the longer they sit; overnight is even better.
6
Keep the carrots refrigerated and submerged in the brine. Serve them with Vietnamese dishes, in bánh mì, with salads, rice or noodle bowls, in sandwiches, or on their own.

Notes

Store refrigerated in a clean, covered container with the carrots submerged. The pickles are best within about 1 month, although the source notes that the high-acid brine may keep them longer when stored properly. The carrot quantity is not specified and should be scaled to the amount of brine needed to cover them.