Spicy Pickled Carrots
Published March 8, 2016
Evan Sung for The New York Times
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 cups coarsely grated or julienned carrots
1 Scotch bonnet or habanero pepper, finely diced
1 serrano pepper, thinly sliced
½ white onion, chopped (about 1 cup)
2 teaspoons kosher salt
1 teaspoon Vietnamese fish sauce, such as Red Boat
½ cup brown sugar
½ cup cider vinegar
½ cup rice vinegar
Nutritional analysis per serving
58 grams carbs; 257 calories; 6 grams fiber; 981 milligrams sodium; 3 grams protein; 46 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large metal bowl, combine the carrots, peppers, onion, salt and fish sauce. Toss well to combine.
- Step 2
Place the sugar and vinegars in a small pot and bring to a boil over high heat, stirring to dissolve. Once the mixture is at a rapid boil, pour it over the seasoned carrots. Let cool to room temperature before using. Store in the refrigerator for up to 3 weeks.
Private Notes
Comments
Is there anything vegetarian that would be a good substitute for the fish sauce?
I've used 1/3 cup sugar, and normal red peppers. it turned out very tasty!
This makes quite a bit, but luckily it is very tasty. Adds some crunch and zing to everything, tofu bowls, sandwiches, eggs, the list is endless. For a 2-person household I would recommend halving it.
Been making these for several years. I add 2 tablespoons of grated ginger to hot vinegars and add a solid splash of yuzu juice. Or lime juice. I also reuse pickling liquid for other things after carrots are finished.
I used a medium size jar and got short on carrots. Looks and smells great
Truly an eye- watering, breath stopping amount of vinegar.