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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

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