Pickled carrot

Pickled carrot

By
From
East
Makes
1 kg
Photographer
Leanne Kitchen

The Vietnamese are master picklers. They lightly brine a variety of vegetables and sour fruits and use them as ever-present accompaniments and condiments on the table. Cucumber, carrot, daikon mung bean sprouts and onion are typical candidates for pickling. Pickles are served with everything from banh mi to grills, dry noodle dishes and fried fish or chicken. These pickles are extremely quick to make although they do need two or so days for the flavour to develop.

Ingredients

Quantity Ingredient
600g carrots, peeled and cut into thick matchsticks
or 300 g each carrots and daikon, peeled and cut into thick matchsticks
1 1/2 teaspoons salt
115g caster sugar
160ml white vinegar

Method

  1. Put the carrot in a bowl, scatter over the salt and stand for 20 minutes. Rinse the carrot, squeezing it gently to remove any excess water.
  2. Pack the carrot into a 1.25 litre capacity sterilised jar.
  3. Combine the sugar and 300 ml water in a small saucepan over medium heat and stir until the sugar has dissolved. Add the white vinegar, then pour the mixture over the carrot in the jar. Seal, then leave to pickle for 2–3 days, turning the jar occasionally. This pickle will keep in the refrigerator for up to 3 weeks.
Tags:
east
Leanne
Kitchen
Antony
Suvalko
asian
south
east
southeast
south-east
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