Homemade Vietnamese Pickled Carrots

Home Made Pickled Carrots

Okay, I know a lot of Vietnamese recipes calls for picked carrots and daikon, but I opted for just carrots as that’s what I like on my Vietnamese submarines (Vietnamese Sandwich with Chicken). I pickled my carrots to make these sandwiches, and I’m glad I did!

Carrots (julienne)
distilled vinegar or rice wine vinegar

First thing, you clean and peel the carrots, and the cut it into matchbox sticks. If you’re lucky, and you have a food processor or mandoline with a julienne attachment. Place the small pieces into a container with a lid, and I like to use a glass container.

Then, fill the container about 1/2 way full of vinegar, and top off the other half (not to the rim or it will spill) with warm water to help dilute the vinegar taste. Then, add salt and sugar to your tasting. If you like it spicier, add some cayenne pepper or even chili flakes. Let the carrots sit for at least an hour before using – and this will last in the fridge for a week.