Pickled Carrots

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

    1. 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.
    2. Place all the other ingredients in a saucepan excluding the carrots.  
    3. Bring the pickling liquid to the boil.
    4. Add the carrots to the saucepan. Give it a zhuzh!
    5. Set aside until ready to serve.
    6. The pickle can be made ahead and stored in an airtight container in the fridge for a few days.

       

       

      0