Japanese Carrot Pickles

Name: Japanese Carrot Pickles
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: Serves 4
Cuisine: Japanese
Ingredients: 50 g 2 oz) caster sugar; 250 ml (8½ fl oz) rice vinegar; 300 g (10½ oz) carrots (about 3); 2 slices ginger; 1 tsp coriander seeds; 1 tsp red chilli flakes; 1 tbsp sea salt

Preparation info

Serves
4

Difficulty
Easy
Ready in
15 min

Appears in

My Asian Kitchen

By Jennifer Joyce

Published 2018

About

You can use any hard vegetable for this recipe: try green beans, beetroot or blanched cauliflower. The vegetables don’t require pre-salting, so you can just add them raw to the boiled brine.

Ingredients

300 g (10½ oz) carrots (about 3)
250 ml (8½

Asia
Japan
Preserve
Gluten-free
Vegan

Method

Cut the carrots into 1.5 cm (⅝ inch) batons.

In a medium saucepan, heat the rice vinegar, ginger, coriander seeds, chilli flakes, salt and sugar. Bring to a boil and then add the carrots. Leave to