Skip to main content
Epicurious
Bon Appétit

Pickled Carrots

By Claire SaffitzPhotography by Gentl Hyers
Image may contain Food Hot Dog Animal Seafood Sea Life and Lobster
Gentl & Hyers

These pickled carrots, along with peanut satay sauce, red chiles, cilantro, and crushed peanuts, help make up the Banh Mi Dog.

Recipe information

  • Yield

    Makes about 3 cups

Ingredients

3 medium carrots, peeled, cut into matchsticks
1 cup distilled white vinegar
½ cup sugar
1½ teaspoons kosher salt

Special Equipment

A heatproof 1-pint jar

Preparation

  1. Pack carrots into jar. Bring vinegar, sugar, salt, and ¾ cup water to a simmer in a small saucepan, stirring to dissolve sugar and salt. Pour brine over carrots, seal jar, and chill until cold.

TagsPickleCondimentCarrotRoot VegetableVegetableDairy FreeGluten FreeNut FreeVeganVegetarianPickle & PreserveBon Appétit

See Related Recipes and Cooking Tips

Read More
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
The Most-Saved Recipes on Bon Appétit This Week
Like crispy gnocchi caprese and raspberry—brown butter skillet cake.
Cod With Lemon Butter Sauce
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
A Better Eggplant Parmesan
The secret to flavorful, never-greasy eggplant parm? Brine the eggplant first.
The Most-Saved Recipes in the Epicurious App in July
Like hot honey chicken with peaches and a dirty martini spritz.
Sheet-Pan Hot Honey Chicken and Peaches
No grill needed for this just-charred-enough sweet and spicy chicken.
Cheesy Apple Omelet
Fontina and fried shallots make this diner-style omelet perfectly acceptable dinner fare.