Photo: Gabriel Gurrola
Vietnamese Style Pickled Carrots
4 ingredients
50 min
8
openrecipes
I love this way to pickle vegetables. It’s the perfect application for carrots, daikon radish or cucumber. And it’s a super easy way to make a refrigerator pickle!
Estimated Nutrition (whole recipe, rough)
308
Calories
5g
Protein
0g
Fat
64g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 whole Carrots, Peeled And Made Into Matchsticks With Japanese Slicer Or Mandolin
- 2 Tablespoons Kosher Salt
- 1 cup Rice Wine Vinegar
- ½ cups Granulated Sugar
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes