- 1 large carrot, cut into julienne (I use the julienne peeler, easy and fast)
- 50 g sugar
- ¼ tsp salt
- 50 ml of water
- 50 ml vinegar
- Dissolve the sugar and salt in water in a sauce pan. Add the vinegar and let the dressing cool in a large bowl.
- Mix the carrots in the dressing. Let the vegetables rest for about 2 hours at room temperature before use.
Besides carrots, daikon is also often used, a slightly spicy radish. Because carrot and daikon are so different of taste, I would never use them together in a pickled jar and rather use them separately. Then you still have the choice to use daikon.
To create a little color in the pickles I sometimes also use cucumber, papaya and/or yellow carrots. There is very much possible to combine color, bite and taste. The following recipe is for more color and acidity, as I prefer my pickled vegetables.
- 600 g of small yellow and orange carrots
- 200 g sugar
- 2 tsp salt
- 300 ml of vinegar
- Dissolve the sugar and the salt in the vinegar in a saucepan over low heat. Allow to cool. Peel the carrots and cut into slices. I don’t cut too thin slices, because I love a bit of bite and crunch. With a mandolin you cut the carrots easily and quickly. Clean the carrots and let them dry.
- Put he vinegar mixture with the carrots in a jar and stir well so that they are all just below the vinegar. Put the lid on and store in the refrigerator.