Japanese Carrot Pickles

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 (

Method

Cut the carrots into 1.5 cm ( 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