I made pickled carrots and scallions, based on the flavors of the veggies included in a Vietnamese Bahn-mi sandwich.

It was so simple, I have no idea why I’ve never made pickled carrots (or any other kind of pickles) before.

All it took was a handful of ingredients, a bit of boiling and chopping and a nice big jar. The waiting was the hardest part, but well worth it. The pickles were ready to eat about five days after the pickling began.

I opted not to include the garlic in the final pickle recipe because it turned greenish-the first time I made these, and I didn’t want to encourage anyone to add the garlic, in case it wasn’t safe to eat! (loved the picture, though, so felt the need to include it.)

They are sweet and a bit spicy, due to the peppercorns and scallions. I think next time I’m going to experiment with some red chili peppers thrown into the mix to give it some more kick.

A great first try at pickled carrots!

Pickled Rainbow Carrots and Scallions

INGREDIENTS

• 4 to 6 rainbow carrots, scrubbed, peeled and sliced into thin sticks
• 1 bunch scallions, greens cut down, ends removed
• ½ cup rice wine vinegar
• ½ cup sugar
• ½ cup water
• 10 whole peppercorns

PREPARATION

1. In a small pan, bring water, sugar and vinegar to a boil. Reduce heat and stir until all the sugar is dissolved.
2. Place the carrot sticks and scallions into a large jar, that has a sealable lid.
3. Pour the vinegar mixture over the veggies in the jar, making sure they veggies are completely submerged.
4. Add the peppercorns, seal the jar and place in the fridge for 5 days.