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Quick Pickled Shredded Carrots

Quick Pickled Shredded Carrots for a Zesty Crunchy Twist

Quick Pickled Shredded Carrots add a zesty, crunchy twist to any meal, ready in just 30 minutes.
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Prep Time 30 minutes
Chilling Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Salads
Cuisine: American, Asian
Calories: 15
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Carrots
  • 2-3 cups fresh carrots grated or julienned
For the Pickling Liquid
  • 1 cup rice vinegar unseasoned
  • 1 cup hot water not boiling
  • 1 tablespoon sugar or agave/maple syrup
  • 1 teaspoon sea salt kosher or sea salt

Equipment

  • Box grater or food processor
  • Quart-sized glass jar or container
  • Measuring cup

Method
 

Step-by-Step Instructions
  1. Peel fresh carrots and shred them with a box grater or food processor until fine. Aim for 2-3 cups of shreds.
  2. In a measuring cup, combine 1 cup of hot water, 1 cup of rice vinegar, 1 tablespoon of sugar, and 1 teaspoon of sea salt. Stir until dissolved.
  3. Pour the pickling liquid over the shredded carrots in the jar, ensuring they are fully submerged.
  4. Seal the jar tightly and refrigerate for at least 20 minutes to allow flavors to meld.
  5. Enjoy the pickled carrots as a topping for dishes or store in the fridge for up to 1-2 weeks.

Nutrition

Serving: 1servingCalories: 15kcalCarbohydrates: 4gSodium: 330mgPotassium: 200mgFiber: 1gSugar: 2gVitamin A: 184IUVitamin C: 7mgCalcium: 2mgIron: 1mg

Notes

For best flavor, let the carrots sit longer than 20 minutes if possible. Store in an airtight container.

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