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Pickled Carrots
These quick pickled carrots are a simple way to add a punch of tang, crunch, and colour to just about anything. Made in minutes with vinegar, sugar, and a few pantry ingredients, they’re the perfect topping for kebabs, tacos, grain bowls, sandwiches, or charcuterie boards. After a quick brine and a short rest, they’re ready to liven up your plate. Sweet, sharp, and endlessly adaptable, they’re a fridge staple you’ll keep coming back to.
We first made them for our Live Cook on Saturday 9 August 2025 when we had a kebab and loaded fries competition. These quick pickled carrots were added to our competition dish, duck kofta kebabs.
Ingredients
- 150g carrots, (2 to 3 medium carrots)
- 150g water
- 75g white wine vinegar
- 75g rice vinegar
- ½ tsp fish sauce
- 3 tbsp sugar
- ½ tsp salt
Method
- Peel, top and tail the carrots. Take a peeler, run it along the length of the carrot to create fine ribbons. Repeat using 2 to 3 carrots until you have approximately 150g carrots.
- Place all the other ingredients in a saucepan excluding the carrots. Â
- Bring the pickling liquid to the boil.
- Add the carrots to the saucepan. Give it a zhuzh!
- Set aside until ready to serve.
- The pickle can be made ahead and stored in an airtight container in the fridge for a few days.