10/08/2026
Quick-pickled carrots because apparently I needed another thing in the fridge.
Crunchy, tangy, a little sweet, a little spicy. Five minutes to make and they’re good on a bunch of different things.
INGREDIENTS
• 2 large carrots (250–300 g), peeled and cut into thin julienne strands
• ½ cup rice vinegar
• ½ cup water
• 2 tbsp granulated sugar
• 1 tsp kosher salt
• 1 small garlic clove, thinly sliced
• 3–4 thin slices fresh ginger
• ½ tsp Sichuan peppercorns
• 1–2 dried red chilies
• 1 tsp toasted sesame oil
• 1 tsp toasted sesame seeds, optional
INSTRUCTIONS
1. Peel the carrots, then use a julienne peeler to cut them into long, thin strands.
*No julienne peeler? Use a sharp knife to cut the carrots into thin matchsticks.
2. Pack the carrots into a clean jar or container.
3. Combine the rice vinegar, water, sugar and salt in a small saucepan. Warm gently over low heat, stirring until the sugar and salt dissolve. Do not boil.
4. Remove from the heat and add the garlic, ginger, Sichuan peppercorns and dried chilies.
5. Pour the warm brine over the carrots, making sure they are fully submerged. Seal the jar and let cool to room temperature.
6. Refrigerate for at least 30 minutes. The longer they sit, the more flavourful they become.
7. Drain the carrots lightly, then toss with the toasted sesame oil. Sprinkle with sesame seeds, if using.
8. Enjoy!
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