Need some pickled carrots quickly? Here’s an easy Quick Pickled Carrot recipe!

You might recognize these pickled carrots in banh mi sandwiches or as a side at your local Vietnamese restaurant. Previously I shared one of my favourite Vietnamese Grilled Chicken recipes and alongside that recipe, I shared a quick pickled carrot recipe. So, I thought I’d do a full post on it’s easier to find on the blog! This quick pickled carrot recipe is so versatile and goes with quite a few dishes.

What You’ll Need To Make Quick Pickled Carrots

carrot
sugar (both regular or brown sugar works. Brown sugar gives the carrots a slightly malty flavour)
salt
rice wine vinegar
water

How to Make Quick Pickled Carrots

Shred up or spiralize a carrot and place it inside a mason jar or airtight container. Use two if necessary.

In a bowl, whisk together the sugar, salt, rice wine vinegar, and water until everything is well mixed.

Pour the liquid over the carrots and then place it in the fridge for at least 4 hours before serving or store for up to 2 weeks.

Tip: the easiest way to prep the carrot quickly is to use a mandolin or a spiralizer or a peeler.

Ways to Use Pickled Red Cabbage

served with tacos (here’s my recipe for Carnitas!)
in a sandwich
on a burger
in a banh mi sandwich
paired with my bun cha meatballs
in a rice bowl
in place of a cold slaw
paired with my gochujang chickpeas
paired with my Vietnamese Grilled Chicken, Vietnamese Pork Chops, Bun Thit Nuong, and Vietnamese Lemongrass Chicken

Quick Pickled Carrots

Need some pickled carrots quickly? Here’s an easy Quick Pickled Carrots recipe!

5 from 1 vote

Print Rate

Prep Time: 5

Pickling Time: 4

Total Time: 4 5

Servings: servings

Ingredients

2-3 carrots
1/4 cup sugar
1 tbsp salt
1/2 cup rice wine vinegar
1 cup water

Instructions

Shred up or spiralize a carrot and place it inside a mason jar or airtight container. Use two if necessary.
In a bowl, whisk together the sugar, salt, rice wine vinegar, and water until everything is well mixed.
Pour the liquid over the carrots and then place it in the fridge for at least 4 hours before serving or store for up to 2 weeks.

Tried this recipe?Did you make this recipe? I'm always so happy to hear about it! I'd love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I'd really appreciate a comment with a 5 star rating! ♥

Author: Carmy

Course: Side Dish

Cuisine: Asian

Nutrition Disclaimer

Other Recipes To Try

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