Equipment
Glass jar
or Airtight plastic container
Mixing bowl
or Heat-proof pitcher
Mandoline
or Sharp chef's knife
Kettle
or Small saucepan
Ingredients
2 servings
Main
- 350 g carrots, very thinly sliced on the diagonal
- 12 g caraway seeds
- 120 ml seasoned rice wine vinegar
- 15 ml sherry vinegar
- 50 g sugar
- 240 ml water
- 10 g salt
Nutrition (per serving)
201
Calories
3g
Protein
45g
Carbs
1g
Fat
7g
Fiber
33g
Sugar
2067mg
Sodium
Method
01
Place the thinly sliced carrots and caraway seeds into a clean glass jar.
02
Mix the rice wine vinegar, sherry vinegar, and sugar in a heat-proof mixing bowl.
03
Bring the water to a boil at 100°C (212°F).
04
Pour the boiling water into the vinegar and sugar mixture, stirring until the sugar is fully dissolved.
05
Add the salt to the liquid and stir until no grains remain.
06
Pour the hot brine over the carrots and caraway seeds in the jar.
07
Cover the jar and refrigerate for at least 48 hours before serving.
2d
Chef's Notes
- For the best texture, use young, firm carrots and slice them as thinly and uniformly as possible. A mandoline slicer is ideal for achieving consistent thickness, which ensures even pickling.
- Toasting the caraway seeds briefly in a dry pan before adding them to the jar can enhance their aromatic qualities and add a deeper flavor profile to the brine.
- Ensure your glass jar is thoroughly cleaned and sterilized to prevent any unwanted bacterial growth, which can affect the shelf life and safety of your pickles.
- Taste the brine before pouring it over the carrots. Adjust the sugar and salt to your preference – a little more sugar can balance a sharper vinegar, and a pinch more salt can intensify the flavors.
- The longer these pickles marinate, the more developed the flavors will be. While 48 hours is a minimum, they can be delicious for up to two weeks in the refrigerator.
Storage
Refrigerator: 2 weeks — Keep carrots submerged in brine; flavor improves after 5 days.
