Small - Pickled Carrots.jpg

PICKLED CARROTS

Adapted from Eat Osaka’s cooking class here.

Ingredients

  • 50 grams carrot

  • 2 tablespoons rice vinegar

  • 2 tablespoons water

  • 1 teaspoon sugar

Method

  1. Julienne the carrot as finely as possible.

  2. Add the vinegar, sugar, and water.

  3. Mix well and leave in a cool place for at least 20 minutes.

Notes

  • This recipe can also be used to pickle raw onion. For pickled onion, I like to substitute apple cider vinegar for the rice vinegar and let it pickle overnight in the fridge.

  • When I am short on time or don’t feel like chopping carrots, I buy a bag of matchstick carrots. So much easier!

  • I only had brown sugar the last time I made this recipe (see above photo) but I usually use white sugar.