Pickled Carrots

These quick and easy pickled carrots are great. We have served it here on a bao bun with a slice of pork belly. It is also nice on traditional roast meat sammies or on a platter with cheese and cured meats, adding both a pop of colour and texture.

1–2 large carrots

½ cup rice vinegar

½ cup hot water

3 tbsp sugar

1 tsp salt

2cm fresh ginger, peeled and sliced


Use a vegetable peeler to peel carrots into ribbons. You can also cut carrots into matchsticks or use pre-shredded carrots.

Pack carrots tightly into a glass jar. Add 3–4 slices of ginger.

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