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Gingery Pickled Carrots

Gingery Pickled Carrots

  • Makes
    2 cups
  • Cook Time
    3 hours
  • Active time plus cooling
    10 minutes active

We liked the miso-gochujang pulled pork piled onto soft potato rolls and topped with quick-pickled carrots, sliced pickled jalapeños and gochujang-spiked sour cream.

Ingredients
  • 1

    cup unseasoned rice vinegar

  • 1

    tablespoon white sugar

  • Kosher salt

  • 3

    medium carrots, peeled and shredded on the large holes of a box grater

  • 2

    -inch piece fresh ginger, peeled and sliced into thin rounds

In a large bowl, stir together the vinegar, sugar and 1/2 teaspoon salt. Stir in the carrots and ginger. Cover and refrigerate for at least 3 hours or up to 24 hours.

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