Description

These Pickled Carrots add a delicious crunchy numbing bite to all kinds of favorite dishes and they’re simple and quick to make. If you’re familiar with fragrant Sichuan numbing peppers (aka Sichuan flower peppers) you already know that these pickled carrots provide “heat” in two very different ways. Super tasty and ready in minutes they add a nice sour crunch to homemade banh mi, veggie burgers, your favorite tacos, and countless other wraps and dishes. And if you’re just looking for a regular pickled carrot without all the heat, you can still use this recipe just omit the peppers. As with all things homemade, they taste better when you share♡. Your spice-loving friends will love them.

Ingredients

Scale

3 to 4 carrots peeled and julienned, or enough to fill the jar (150-240g)
1 cup rice wine vinegar (240g)
1 cup water (240g)
1 tablespoon granulated sugar (14g)
1 tablespoon kosher salt (11g)
1 to 3 small Sichuan bird’s eye chili peppers
1/4 teaspoon red Sichuan flower peppercorns, cracked (or more to taste)
1 (16-ounce) Mason pint canning jar, or equivalent (473ml)

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Instructions

Prepare the carrots. Peel and julienne (or slice) the carrots using a mandoline or a sharp knife.
Sterilize the jar. Wash and rinse the jar by either (1) boiling it for 10 minutes in a hot water bath, or by placing it on a sheet tray and baking it at 320°F/160°C for approximately 20 minutes. *You can skip the step of sterilizing the jar if you don’t have the intention of preserving the pickles long-term and instead will store them directly in the refrigerator after preparing and consume them within a couple of weeks.
Pack the jars. Add the carrots, birds-eye chili, and Sichuan flower peppers (if using) to the jar leaving enough space to add the brine. *The carrots will float to the top once you start filling it with the brine, so be sure to leave enough room for everything to fit nicely without overflowing.
Sterilize the lid and band. Next, place the cleaned jar lid and band into a small pot of water and boil them to sterilize and also to warm up the “gasket” seal around the rim to help them seal better when screwed into place.
Make the brine. Add the water, vinegar, sugar, and salt to a medium stockpot and bring the mixture to a boil, make sure the sugar and salt have dissolved and turn off the heat. Using a ladle, fill the jar being sure to leave 1/2-inch (1.5cm) headspace. As soon as the jar is filled, clean and wipe any brine from the top of the jar with a hot wet towel and screw on the lid and band to “fingertip tight”. Turn the jar upside down and leave it for 24 hours to cool and complete the sealing process. Enjoy!

Notes

Feel free to scale this recipe up by doubling or quadrupling it.
You may substitute distilled white vinegar for the rice wine vinegar.
Make a non-spicy version of these carrots by simply leaving out all of the peppers and peppercorns. They’re great either way.
As you use up the carrots, you can get creative with the leftover brine by re-purposing it for use in vinaigrettes, etc.
Use a pair of tongs to make it easier to retrieve the hot lids and bands out of the boiling water when it’s ready to screw them onto the filled jars.
Pickled carrots can be eaten right out of the jar or on top of your favorite sandwiches on tacos, or alongside your favorite cheese or antipasti or charcuterie platter. The flavor (and spiciness intensify over time).
Refrigerate opened jars.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Vim + Vinegar
Method: Skillet
Cuisine: Chinese-Inspired

Nutrition

Serving Size: 1 tablespoon