Make Ahead

Carrot Quick Pickles

February 25, 2011
0 Stars
  • Prep time 15 minutes
  • Cook time 15 minutes
  • Makes about 2 cups
Author Notes

I do this all the time with cucumbers for a salad, condiment, or side dish. But in the winter, carrots make an excellent substitute! —Erin Jeanne McDowell

Ingredients
  • 1/4 cup rice vinegar (60 g)
  • 1 tablespoon soy sauce (16 g)
  • 2 tablespoons sugar (13 g)
  • 1 teaspoon red curry paste (7 g)
  • 1 tablespoon sweet chili sauce (17 g)
  • 2 cloves garlic, thinly sliced (10 g)
  • 1/2 red onion, thinly sliced (85 g)
  • 1 bunch carrots, thinly sliced into discs or strips (454 g)
In This Recipe
Directions
  1. In a medium bowl, mix the rice vinegar, sugar, soy sauce, curry paste, chili sauce, and garlic to combine. Make sure the sugar is dissolved.
  2. Add the veggies and toss to coat. Allow to marinate for at least 15 minutes (the longer they go, the more tender and flavorful the vegetables will be).

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I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, The Book on Pie, came out on November 10th, 2020, and my pie merch collaboration with Food52 is out now too: https://food52.com/shop/merchants/manifest-food52/food52-x-erin-mcdowell

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