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Sweet Coconut Sugar Quick Pickled Carrots
The fun combination of ingredients gives these carrots a unique flavor profile that pairs perfectly with Asian dishes. Think “pickled ginger with brown sugar notes”… Oh, yes! Shredded or peeled into thin strips, they almost melt in your mouth and have lots of sweet/salty flavor! They’re a delicious addition to Banh Mi sandwiches and sushi rolls, seafood tacos and fish sandwiches, and they pair perfectly with chicken and pork.
Ingredients
- 4 medium carrots, peeled and shredded or shaved into thin strips
- 1 cup boiling water
- ⅓ cup coconut palm sugar
- 2 tsp. Kosher salt
- ½ cup lite seasoned rice vinegar (or apple cider vinegar)
Instructions
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In a small sauce pan, bring 1 cup water to a boil. Add sugar and salt to the hot water, and stir until dissolved. Add rice vinegar and carrots, and stir well. Allow carrots to pickle at room temperature for 1 – 2 hours before serving. Cover and keep refrigerated for up to two weeks.
Recipe Notes
Recipe makes about 2 cups.