Vietnamese Pickled Carrots
These carrots have a great crunch and such a delicious flavour – sour and salty. They make the perfect addition to Bahn Mi sandwiches or as a relish alongside a spicy dish.
I thought I would test out just how sharp my
Global Ni Oriental 20cm Cook's Knife really is.
Read my thoughts on its powerful abilities and features here.
Ingredients List:
- 3 large carrots
- 1 Tbsp sea salt or Himalayan Pink Salt
- 1 Tbsp sugar
- 1 cup water
- 1 cup rice vinegar
Instructions:
In a small saucepan, heat the water, vinegar, sugar and salt to simmering. Stir until the sugar has dissolved. Allow to come to room temperature.
Peel carrots and cut into julienne. Place into sterilized jars and pour over the cooled pickling liquid.
Leave to marinate in the fridge for 3 days before eating.
Keeps for 1 month. Add your pickled carrots to absolutely everything, you can enjoy the delicious taste on a Vietnamese Bahn Mi roll.
About the Author:
Becky Gilhespie is a food writer and former Masterchef semi-finalist. She is currently working part time as a chef, having chosen to do on the job training instead of enrolling at culinary school. Becky is a recipe writer and product tester for many household name brands via
Everten, and her own food blog,
www.eatwhatweeat.com focusses on family friendly meals with the wow factor that are healthy, fast and simple to prepare.
Becky is originally from the US but lived in London for 15 years and now resides in Gerringong on the NSW South Coast with her husband and two little boys. Her food is inspired a lot by her travels (and desire to travel more).
