Pickled carrots

July 12, 2014 (Last Updated: January 11, 2019)

Pickled carrots

Serves: 5 as a garnish
Cooking Time: 2 hours 30 minutes (or up to 1 week) + extra, to cool


  • 1 large carrot
  • 110ml water
  • 110ml rice wine vinegar
  • 65g sugar



Peel the carrot, slice as thinly as possible lengthways using a mandoline and julienne the carrot.


In a small saucepan, bring the water, vinegar and sugar to a boil, reduce the heat and simmer until the sugar has dissolved. Allow to cool before pouring over the carrot. Cover and refrigerate to pickle, 2 hours or for up to 1 week. Serve as a garnish for the vegetable rice paper rolls with peanut sauce (see F&HE October 2014, page 73).

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