Quick Vietnamese Pickled Carrots

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Make these a little ahead, at least an hour, but they keep in the fridge for weeks.


  • 3 carrots, finely julienned, 3 to 4 inches long
  • 1/2 cup water
  • 2 tablespoons sugar
  • 1/2 cup vinegar, Rice Vinegar preferred
  • 1 teaspoon fish sauce
  • good pinch salt


  • To make any amount of carrots, use the displacement method. Add carrots to a jar, fill with water to cover. Measure the water and use that amount to build the pickling liquid amounts. See body of text but a good starting ratio is equal amounts of water and vinegar (each will be 1/2 the amount of your measurement) with the sugar about 1/4 of the amount of vinegar. Estimate the fish sauce and salt.
  • Go by taste and adjust amounts to get the sweet/tart ratio you like.


Bring sugar and water to a simmer to dissolve sugar (be careful if making small amounts to not boil away the water). Add vinegar after removing the water from the heat, fish sauce, and salt. Pour, while still hot over carrots.

Once cool, cover and place in refrigerator. Keeps well for several week and gets better as it ages.


Keywords: Asian, Carrots, Condiments, Diners Drive Ins and Dives, Fish Sauce, pickles, rice vinegar, The Banshee, Vietnamese, Vinegar

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