Sunday, 14 December 2008

Pickled Carrots

This Vietnamese inspired pickle is adapted from a recipe seen here at Tea's Blog, Tea and Cookies. I love the fresh rice rolls from Salad King which I featured in this post. I have used fresh carrots, but these pickled ones are better. I used daikon and carrots, but don't really care for the taste of daikon and will use carrots only in the future.


Thinly slice carrots (/daikon with a sharp knife or mandoline. Do not use a grater. Pack carrots in a 500 ml jar. I used two carrots for this quantity.

Mix 1/2 cup vinegar, rice or white
2 tbsp sugar or sweetener
1/2 tsp salt

Pour over the carrots. Add water to cover the vegetables.

Let it marinate for at least 24 hours before adding to salads or fresh rice rolls.


Anonymous said...

This isn't Thai. Actually, this is a Vietnamese dish mainly used in spring rolls and banh mi sandwiches or eaten in salads.

Ruth said...

Thanks for the correction. We have many Viet-Thai restaurants here and it is hard to know what dish comes from which country.