Super Simple Pickled Carrot Matchsticks Recipe

Peel and Julienne Whole Carrots into Matchsticks

I cut 3-4 cups of julienned carrots.

If you have a mandolin, that’s ideal – if not just use a knife; That’s what I do.

Are they as small as the store? No – but does it taste the same? Yes.

Salting the Carrots

This step allows for better uptake of the brine.

Once sliced into matchsticks, put into a large bowl.

Take 1 tbsp of kosher salt and salt the vegetables all over.

Allow these to dry brine for 15 minutes to allow water to purge; Then dump the water and rinse the vegetables in water.

Then add as many as you can to your mason jar.

Making the Brine Liquid

Bring this mixture to a slight boil:

• 1/2 cup water
• 1/4 cup rice vinegar*
• 1/4 cup distilled white vinegar
• 4 tbsp white sugar
• 1.5 tbsp kosher salt

*Some people might prefer all rice vinegar, I like a 50/50 of rice vinegar to white vinegar.

Ensure the sugar and kosher salt are well combined.

Once boiling, take off the heat and either ladle or pour the brine liquid over the vegetables.

Allow to cool before covering.

Then store in your refrigerator.

Print Pin Recipe

Super Simple Pickled Carrot Matchsticks

A vinegary, sweet pop of flavor in every bite

Prep Time15 minutes mins

Active Time5 minutes mins

Total Time20 minutes mins

Ingredients

• ▢ 3-4 cups julienned carrots

Brine Liquid

• ▢ 1/2 cup water
• ▢ 1/4 cup rice vinegar
• ▢ 1/4 cup distilled white vinegar
• ▢ 4 tbsp white sugar
• ▢ 1.5 tbsp kosher salt

Instructions

• Peel carrots.
• Slice carrots thin and then cut into "matchsticks."

Salting the Sliced Vegetables

• Add sliced matchstick veggies into a bowl.
• Take 1 tbsp of kosher salt and salt the vegetables.
• Allow these to dry brine for 15 minutes.
• After 15 minutes, dump the purged water from the bowl and then rinse the vegetables.
• Fill up a mason jar with as many matchstick carrots as possible.
  3-4 cups julienned carrots

Making Brine Liquid

• In a medium pot combine the listed ingredients – ensuring the sugar and salt are well combined.
  1/4 cup rice vinegar, 1/4 cup distilled white vinegar, 4 tbsp white sugar, 1.5 tbsp kosher salt, 1/2 cup water
• Bring this mixture to slight boil and then take off the heat.
• Ladle or pour the brine liquid into the mason jar, filling up to the top.
• Allow to cool and then cover with your lid.
• Store in your refrigerator. Flavors will improve overnight.

Notes

This is for a small batch of brine. 

If you need more brine liquid, make more until the mason jar is nearly full and covers the carrots.