Quick Pickled Carrots - Japanese-Style
Submitted by shaina
Tangy, sweet Japanese-style pickled carrots, thinly sliced or julienned, ready in hours. Perfect as a side for sushi, rice bowls, grilled meats or for wraps.
YIELD
4 servingsPREP
10 minCOOK
5 minREADY
90 minThe Japanese Pickle Jar
- Shown in the photos is our own (link): Kinto Japanese Pickle pot which we absolutely love. It looks fabulous and works wondrefully. We have in use in our fridge almost as a permanent fixture.
- Or check out these (link): Glass Japanese Pickle Jars to find your own favorite. It’ll pay for itself in no time once you discover how easy quick pickles are to make.
- Or just use a glass mason jar and you’re good to go!
Variations
- Vegetable Swap: Substitute carrots with daikon or cucumber for authentic Japanese pickle options.
- Spicy Kick: Add ¼ tsp red pepper flakes or a thin slice of fresh shishito pepper to the brine.
- Yuzu Infusion: Replace 1 tbsp rice vinegar with yuzu juice for a citrusy Japanese twist (if available).
- Decorative Cuts: For rounds, use a small cookie cutter to shape into flowers for a refined presentation.
Chef Tips
- Japanese Flavor: Kombu adds umami depth, mimicking Japanese tsukemono (pickles). Soy sauce enhances savory notes, while sesame seeds add texture.
- Slicing Options: Julienne for delicate texture in rice bowls; rounds for traditional presentation.
- Even Cuts: Use a mandoline or julienne peeler for uniform pieces to ensure consistent pickling.
- Kombu Tip: Wipe kombu with a damp cloth before use; don’t rinse to preserve flavor.
- Avoid Overcooking Brine: Boil only until dissolved to maintain vinegar’s tang.
- Sterilize Jars: Use a sterilized jar to prevent spoilage for longer storage.
Ingredients
Directions
- Prepare Carrots: Peel carrots. Slice into ⅛-inch thick rounds using a knife or mandoline, or julienne using a julienne peeler for thin strips.
- Make Pickling Brine: In a small saucepan, combine rice vinegar, water, sugar, salt, and kombu (if using). Bring to a boil over medium heat, stirring until sugar and salt dissolve (2-3 minutes). Remove from heat, discard kombu, and cool to room temperature (about 20 minutes; refrigerate to speed up). We like to add the carrots into the boiling brine to par-boil for a few minutes to help soften slightly and allow to cool. The carrots will crisp up once refrigerated again.
- Marinate: Place carrot rounds or strips in a clean, heatproof jar or bowl. Stir soy sauce (if using) into cooled brine. Pour brine over carrots, ensuring full submersion. Cover and refrigerate for at least 1 hour.
- Serve: Drain carrots before serving. Sprinkle with sesame seeds and red pepper flakes (if using) for added flavor. Store in a covered jar (or Japanese pickle jar) in the refrigerator for up to 2-3 weeks.
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