Quick Carrot Pickles

Katherine Creswell ยท

Quick Carrot Pickles

1# carrots cut into cubes smaller than dice (or you can use 1/2# carrots and 1/2# daikon radish)
1 teaspoon salt
2 teaspoons plus 1/2 cup sugar
1 1/4 cups rice (or white) vinegar

  1. Place carrots in a bowl and sprinkle with salt and 2 teaspoons sugar.  Knead with your fingers for 2-3 minutes with your fingers, which expels water and keeps them crisp.  Drain the accumulated liquid, rinse, and return to bowl.  
  2. In a small bowl, combine 1/2 cup sugar, the vinegar, and 1 cup lukewarm water.  Stir to dissolve sugar, then pour over carrots.  
  3. Let marinate at least one hour before serving, or refrigerate for up to 4 weeks.