Ingredients

Instructions

  1. Prepare the carrots: Use a mandolin to slice the carrots into matchsticks. Thinly slice the ginger.
  2. Make the brine: In a small saucepan, heat the vinegar, water, sugar, and salt over medium heat until dissolved. Remove from heat.
  3. Pickle the carrots: Pack the carrots and ginger into a heatproof jar, then pour the hot brine over them. Press down to ensure they are submerged.
  4. Cool & store: Let sit at room temperature for 30 minutes, then refrigerate. They’re best after a few hours. Store in the fridge for up to a week.

Plating & Garnishing

  • Serving: Pile matchstick carrots on top of bowls, tacos, or sandwiches as a bright garnish.
  • Finish: The tangy crunch and vibrant orange color add life to any dish.

Safety & Quality: Store the quick-pickled carrots in their brine to maintain their crunch via osmotic balance. Ensure they are fully submerged to prevent surface mold.