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