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Pickled Carrots (Carot Chua)

Pickled Carrots (Carot Chua recipe image
These quick-pickled carrots offer a bright, acidic crunch that cuts through rich, savory flavors. Made with just rice vinegar, sugar, and salt, this classic Vietnamese condiment is incredibly versatile. The thin rounds of carrot absorb the brine rapidly, delivering a sweet and sour punch that enhances grilled meats, spring rolls, and noodle bowls. It&# 226;ÂÂs an essential side that adds both visual appeal and textural contrast to your meal. Easy to prepare and ready in under an hour, this recipe is a kitchen staple for adding homemade zest to everyday cooking.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 2
Calories: 50.7
Dietary: Gluten-free, Vegan, Vegetarian
Description
These quick-pickled carrots offer a bright, acidic crunch that cuts through rich, savory flavors. Made with just rice vinegar, sugar, and salt, this classic Vietnamese condiment is incredibly versatile. The thin rounds of carrot absorb the brine rapidly, delivering a sweet and sour punch that enhances grilled meats, spring rolls, and noodle bowls. It&# 226;€™s an essential side that adds both visual appeal and textural contrast to your meal. Easy to prepare and ready in under an hour, this recipe is a kitchen staple for adding homemade zest to everyday cooking.
Ingredients
  • 3 Carrots
  • 1/2 cup Rice vinegar
  • 1/2 cup Water
  • 1 tablespoon Sugar
  • 1/4 teaspoon Salt
Directions
  1. 1
    Peel the carrots and slice them crosswise into 1/8-inch thick rounds.
  2. 2
    Place the carrot rounds in a heat-proof bowl or jar.
  3. 3
    In a small saucepan, combine the rice vinegar, water, sugar, and salt.
  4. 4
    Heat the mixture over medium heat, stirring until the sugar and salt are completely dissolved.
  5. 5
    Bring the brine to a boil, then immediately remove it from the heat.
  6. 6
    Allow the brine to cool to room temperature.
  7. 7
    Pour the cooled brine over the carrot rounds, ensuring they are fully submerged.
  8. 8
    Cover and let the carrots marinate at room temperature for at least 1 hour, or until desired tartness is achieved.
  9. 9
    Drain the carrots before serving.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 50.7kcal
% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 1271.4mg53%
Total Carbohydrate 11.4g4%
Dietary Fiber 2.1g9%
Sugars 7.3g
Protein 0.7g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Transfer the pickled carrots and remaining brine to a covered jar and refrigerate for up to 2 to 3 weeks.

Variations: For a more traditional texture, try shredding the carrots or using equal parts shredded daikon radish and carrots.

Serving Suggestion: These are best served as a crunchy accompaniment to grilled meats, fish, or wrapped in lettuce with fresh herbs.

Tip: For a more appealing presentation, you can carve the carrots into decorative shapes before slicing.

Substitutions: You may substitute other firm vegetables like turnips, radishes, cucumbers, or garlic cloves if desired.

Keywords: pickled, carrots, vietnamese, carrot chua, rice vinegar, quick pickle, crunchy, acidic, side dish, vegan, marinated, grilled food, spring rolls, condiment, preserved, vegetable, easy, homemade, flavorful, refrigerator pickles
Read it online: https://www.chefs-mate.com/recipe/pickled-carrots-carot-chua/