Quick Pickled Carrots


Slideshow: More Pickled Vegetables


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  • Servings: makes about 4 cups

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  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 1/2 cup distilled white vinegar
  • 3 large carrots, julienned on a mandoline or shredded

How to make this recipe

  1. In a large bowl, stir the sugar and salt into the vinegar until completely dissolved. Add the julienned carrots and cover tightly with plastic wrap. Let the carrots marinate for at least 30 minutes at room temperature or refrigerate overnight.

Contributed By Published August 2004

458608 recipes/quick-pickled-carrots 2013-12-06T23:43:40+00:00 Charles Phan summer|asian|vietnamese|side-dishes|basic-easy|healthy|make-ahead|no-cook|staff-favorite|vegetarian august-2004,charles phan,pickled vegetables,pickled carrots,quick pickle,carrot side dish recipes,quick-pickled-carrots 458608

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Best Rating: 5

Author Name: Paul Dougall

Review Body: Very nice - thanks :)

Date Published: 2016-06-26