Carrot is often underrated, but it’s actually super nutritious. It’s rich in beta-carotene and Vitamin A which offers numerous health benefits. Among all kinds of pickles, carrot pickle is the easiest to make at home with minimal ingredients and fuss.
Pickling is an excellent way to preserve excess carrots for use later in the year when they are not as readily available. This homemade Vietnamese Carrot Pickle recipe uses just five simple ingredients and takes no time to make. It will keep for weeks in a sealed jar in the fridge, ready to eat as a side dish or as an addition to sandwiches, burgers, or tacos — anywhere you like!
- 1 cup of shredded carrot
- 5 oz. of vinegar
- 4 oz. of water
- 5 tbsp. of sugar
- 1/2 tsp. of salt
How to Make Carrot Pickle
1. In a large bowl, add the vinegar, water, sugar, and salt, and stir well until they dissolve.
2. Add the shredded carrot to the bowl of vinegar-water mixture and stir well to coat all ingredients evenly. Cover with plastic wrap or a lid and refrigerate for at least 2 hours before using. The pickle will last for 5 – 7 months.
A carrot pickle is a fun way to use up carrots that you may have forgotten about! It’s also a great way to use up some of the excess carrots in your garden.
Simply keep it in the fridge and the carrot will last up to 5-7 months. You can use it to go along with sandwiches or as a side dish to other foods, or you can use it as a pickle to make your own pickled vegetables.