Description
Crunchy, mouth-numbing pickled carrots ready in minutes. The bird's-eye chili brings sharp heat and the Sichuan flower pepper layers in that tingly numbing sensation — together they create the signature málà (麻辣) effect that wakes up veggie burgers, tacos, wraps, and homemade banh mi. Skip the peppers for a plain pickled carrots!
Ingredients
- 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)
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
Scale up easily. This recipe doubles or quadruples without any adjustments — just use larger jars or multiple jars.
Vinegar swap. Distilled white vinegar works in place of rice wine vinegar.
Skip the heat. For a non-spicy version, leave out the bird's-eye chili and Sichuan peppercorns entirely. The carrots are excellent either way.
Save the leftover brine. As you use up the carrots, repurpose the brine in vinaigrettes, marinades, or as a tangy splash in stir-fries and grain bowls.
Use tongs for hot lids. A pair of tongs makes it much easier (and safer) to fish the sterilized lids and bands out of boiling water before screwing them onto filled jars.
Serving ideas. Eat them straight from the jar, or pile them onto sandwiches, tacos, banh mi, grain bowls, or alongside a cheese, antipasti, or charcuterie board.
The flavor builds. Both the tang and the spice intensify over the first few days in the jar.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Vim + Vinegar
- Method: Skillet
- Cuisine: Chinese-Inspired
Nutrition
- Serving Size: 1 tablespoon
