Hope McCarthyComment

Quick Pickled Carrots

Hope McCarthyComment
Quick Pickled Carrots

INGREDIENTS

  • 4 cups of shredded carrots

  • 1 Tbsp kosher salt

  • 1/4 cup sugar

  • 1 cup water

  • 1/2 cup rice vinegar

INSTRUCTIONS

  1.  In a large bowl, combine carrots, salt and sugar. Massage with your hands until salt and sugar start to dissolve.

  2. Cover carrots with water and vinegar.

  3. Let sit for at least an hour. These can stay soaking in the fridge for up to a week.

These carrots are great in fresh rolls, noodle bowls or on top of tacos.