Sweet & Spicy Asian Pickled Carrots — Make-Ahead Recipe

I have no illusions about my family’s eating habits. Some are a little quirky. For example, when my sons were 10, 8, 6, 4 and 2, we served onigiri at their joint birthday party. Not unusual in Japan, of course, but we were in Western New York. Most of the kids and parents were intrigued and excited to try something different, but a few looked unsure and kept a clear path to the door. One woman even reflexively tossed an onigiri back onto the plate and asked what the black stuff was around the rice ball. I happily replied, “Toasted seaweed!”

Oh well. You can’t win everyone.

That experience taught me to be a bit more cautious about what I serve and where. I try to anticipate my audience, and that usually works fine.

Recently I posted a question on the Foodie With Family Facebook page asking whether people would want the recipe for my sweet-and-spicy pickled julienned carrots. I expected little interest, but within ten minutes four people asked for it and within a few hours twenty-four had requested the recipe and twenty-two others liked the post. Clearly I should ask more often what you’d like me to share.

It turns out I’d been keeping one of my favorite staples to myself because I worried it was too niche. Lesson learned: ask. But for the record, you all are weird in the best possible way, and I like that about you.

Now, a bit of practicality. You don’t want to can something unless you know you’ll use it, so here are a few ways to enjoy these bright, tangy carrot strips. They add both sweetness and heat and belong in the same family as candied jalapeños. Ideas:

On bibimbap — these pickled carrots add a welcome sweet-spicy contrast to this classic Korean bowl.
On “slacker” sushi bowls — rice dressed with sushi-style seasoning, topped with these carrots, shrimp or tuna or salmon, cucumber cubes, cream cheese, green onion, nori, sesame seeds and more. Think of a deconstructed Philadelphia roll in a bowl.
On sandwiches — tuck them into homemade bánh mì, turkey sandwiches, or mixed into egg, chicken or tuna salads for crunch and zip.
On salads — toss a few carrot strips and some crunchy chow mein noodles over greens, then drizzle sesame vinaigrette for a big flavor boost.
In summer or spring rolls — their texture and flavor lift fresh rolls nicely.
As a snack — sometimes I grab a jar from the fridge and nibble them straight out with chopsticks. Perfect little bites.

Notes on preparation:

The recipe calls for julienning the carrots into matchstick-sized strips. If you don’t have a mandoline or don’t want to julienne, use a vegetable peeler to make long thin ribbons. They won’t look quite as polished on a bowl, but they’ll taste just as good.
Don’t omit the star anise. It gives the carrots a subtle, distinctive note. Even if you’re not a fan of star anise on its own, try it here — it works wonderfully.

Sweet and Spicy Asian Style Pickled Carrots

Rebecca Lindamood

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These pickled carrot strips are sweet, spicy, tangy and crisp-tender. Use them on sandwiches, bibimbap, sushi bowls, relish trays, salads and spring rolls — or eat them straight from the jar. Once you try them, you’ll want to keep jars on hand.

Ingredients

2 pounds peeled carrots julienned or peeled into long thin strips
1 1/2 cups cider vinegar
1 1/2 cups water
1/2 cup rice vinegar
3 whole star anise
3/4 cup raw or granulated sugar
1 tablespoon crushed red pepper flakes
3 tablespoons minced fresh ginger
1 clove garlic peeled and minced
1 teaspoon kosher salt

Instructions

Clean and sterilize three pint jars, lids and rings according to standard canning guidelines.
In a non-reactive pot combine the cider vinegar, rice vinegar, water, star anise, sugar, crushed red pepper flakes, minced ginger, minced garlic and salt. Bring to a boil, stirring until the sugar dissolves. Use a slotted spoon to remove the star anise and divide them evenly between the jars.
Add the carrot sticks to the boiling brine. Bring back to a boil for about two minutes, then turn off the heat. Use tongs or a slotted spoon to pack the hot carrot sticks into the jars. Pour the hot brine over the carrots, ensuring they are fully covered. Insert a sterile chopstick or knife to release any air bubbles and add more brine if needed.
Wipe the jar rims with a paper towel moistened with vinegar. Place lids on the jars and screw on the rings until fingertip-tight; do not over-tighten.
Place the jars on a rack in a canner, add hot tap water to cover the jars by at least 1 inch, and cover the pot. Bring to a full rolling boil and process for 10 minutes. After processing, turn off the heat, keep the lid on, and let the jars rest for 5 minutes. Carefully transfer jars to a cooling rack or towel-lined counter and leave undisturbed for 24 hours.
After 24 hours, check the seals. A properly sealed lid will be slightly concave and will not pop back when pressed. If a lid is domed or pops back, refrigerate that jar and use it first.
Wipe down jars with good seals, remove the rings, label, and store in a cool, dark place for up to one year.

Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using your actual ingredients with your preferred nutrition tool.

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