Spicy Thai Pickled Carrots

Preparation info

  • Difficulty


  • Makes One

    1 pt


Appears in


By Diane Morgan

Published 2012

  • About

Some pickles need several days for their flavor to develop, but these fiery, tart carrots are ready after just one night. They provide a quick fix to plain old sandwiches or basic burgers and will add zest and crunch to any relish tray.


  • 12 oz/340 g carrots, trimmed, peeled, and cut on the diagonal into elongated ovals about ¼ in/6 mm thick
  • 1 tsp. kosher or fine sea salt
  • 1 cup/240 ml. unseasoned rice vinegar
  • 2 tbsp. firmly packed light brown sugar
  • 2 green Thai chiles or other spicy green chile, stemmed and thinly sliced (see Cook’s Note)


  1. In a small bowl, toss the carrots with the salt and let them stand for 1 hour.
  2. Meanwhile, in a small saucepan, combine the vinegar, sugar, and chiles and bring to a boil over high heat, stirring to dissolve the sugar. Boil for 1 minute, then remove from the heat. Let cool to room temperature.
  3. Pack the carrots into a clean 1-pt/480-ml. glass jar or other storage container. Pour the cooled pickling liquid over the carrots, covering them completely. Seal tightly and refrigerate. Allow the flavors to develop for at least 1 day before serving. The pickled carrots will keep for up to 2 weeks.