Recipes Quick Pickled Carrots 1 Review More Pickled Vegetables By Charles Phan Charles Phan Charles Phan is a James Beard Award-winning, Vietnamese-American chef. He owns The Slanted Door, a critically acclaimed restaurant in San Francisco. Food & Wine's Editorial Guidelines Updated on December 30, 2015 Print Rate It Share Share Tweet Pin Email Active Time: 10 mins Total Time: 40 mins Yield: 4 cups Ingredients 1/2 cup sugar 1/2 teaspoon salt 1/2 cup distilled white vinegar 3 large carrots, julienned on a mandoline or shredded Directions 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. Serve With Vietnamese Grilled Pork Meatball Sandwiches Rate it Print