Quick Spicy Pickled Carrots
Makes two 500 mL (half quart) jars
They are even wonderful all on their own.
I like to pair them with Sheet Pan Bubble and Squeak (see recipe below) for a bright and crisp contrast to the roasted vegetables. A spicy take on the classic Vietnamese do chua traditionally used in banh mi sandwiches, these pickles are so versatile they have found their way into a lot of my favourite dishes and have become a staple condiment in our fridge. – R.K.
- 2 medium carrots, peeled and cut into thin matchsticks
- 1 small daikon (approx. 200 to 300 g), peeled and cut into thin matchsticks
- 1 tsp sea salt
- 2 tsp + 1/4 cup granulated sugar, divided
- 1/2 tsp dried red chili flakes
- 1 cup white vinegar
Place cut carrots and daikon in medium bowl. Sprinkle with sea salt and 2 tsp sugar. With clean hands, mix until vegetables are evenly coated. Continue massaging vegetables until soft and daikon bends without breaking, about 3 to 4 minutes. Transfer to colander and rinse well with cold water. Drain well and pat dry with clean paper towel.
Pack carrots and daikon into two clean 500 mL (half quart) glass jars or place in clean glass bowl.
In separate bowl, stir together 1/4 cup sugar, chili flakes, vinegar and 1 cup warm water until sugar is dissolved. Pour brine over vegetables so they are completely covered. Cover and refrigerate. Let sit at least 1 hour, or overnight for more flavourful pickles. Keep refrigerated and use within 2 to 3 weeks. Enjoy.
