Japanese cuisine, a treasure trove of unique flavors, offers a delightful culinary journey, and at the heart of this experience are Japanese pickled carrots.
In my culinary explorations across different food cultures, I’ve tried many pickling recipes. The simplicity and unique taste of these Japanese-style pickled carrots really captured my heart.
This recipe is a simple yet elegant blend of carrots, rice vinegar, salt, sugar, and soy sauce, creating a harmonious mix of tangy, sweet, and savory notes.
Japanese Pickled Carrots Recipe
Equipment
- 1 16 oz Pickling Jar
- 1 Small Saucepan
Ingredients
- 1 medium Red Onion
- 7 ounces Rice Vinegar
- 5 ounces Water
- 2-3 tbsp Mirin
- 1 tbsp Sea Salt- It's best not to use table salt since it has iodine and anti-caking additives, which can cause the pickling liquid to turn cloudy and change the color of what you're pickling.
- 1 tsp Sugar- I typically use 1 tablespoon but since we are using Mirin, we want to adjust for the sweetness
- 1-2 tbsp Soy Sauce
- 1 tsp Sesame Oil
- 1 tsp Sansho Pepper
- 1 clove Garlic
- 1/2 tsp ground ginger
Instructions
- Start by slicing the carrots into sticks or any shape you prefer.
- Next, add to the jar, carrots, garlic clove, soy sauce, and sesame oil.
- In a saucepan, bring vinegar, water, salt, sugar, and spices to a boil. Mixing until salt and sugar are dissolved.
- Pour the brine over the carrots in the jar, ensuring they are fully submerged. If not, gently press them down and add more brine.
- Set aside the uncovered jar and allow to cool to room temperature, typically 1-2 hours. Once cooled, cover and place jars inside the refrigerator.
- Store in the refrigerator for at least 24 hours to allow the flavors to develop. Your pickled carrots can be stored in the fridge for 2-3 weeks.
Notes
Nutrition
Pairing Japanese Pickled Carrots with Your Favorite Dishes
Every time I serve Japanese pickled carrots, I’m eager to showcase their versatility. Their vibrant flavor profile can elevate numerous dishes, adding a burst of tanginess.
- Grilled Vegetables: The smoky, charred taste of grilled veggies is wonderfully complemented by the zesty flavor of pickled carrots.
- Soba Noodle Bowls: These pickled carrots add a refreshing crunch and flavor contrast to the rich, savory broth of soba noodles.
- Sushi Rolls: Tuck these pickled carrots into sushi rolls for an added crunch, enhancing the sushi’s delicate flavors.
- Bento Boxes: Adding pickled carrots to a bento box brightens the entire meal, offering a delightful palate cleanser.
If the subtle Asian flavors of our ‘Japanese Pickled Carrots’ captured your heart, brace yourself for a bold twist with ‘Pickled Serrano Peppers and Carrots’!
Spice Up Your Pickled Carrots with These Aromatic Additions
Here are some spices that marry well with the subtle tang and sweetness of pickled carrots:
- Ginger Slices: Add a warm, zesty kick, perfect for enhancing the carrots’ natural flavor.
- Yellow Mustard Seeds: For a mild, tangy spice that complements the carrots.
- Red Chili Flakes: For those who like it hot, these add a fiery dimension.
- Lemongrass: Infuses a refreshing, citrusy note.
- Lime Leaves: Impart a unique citrusy aroma, elevating the pickle’s flavor profile.
- Sichuan Peppercorns: Introduce a slight numbing sensation along with a complex flavor.
- Turmeric: Offers a gentle, earthy tone and adds a beautiful color.
- Cloves and Cinnamon Sticks: For a warm, aromatic sweetness.
- Green Cardamom Pods: Add a floral, sweet note, pairing well with the carrots’ natural sweetness.
I love the art of pickling and I encourage you to dive into it with your unique spin. Experimenting with different spices and aromatics is the key to making each batch uniquely yours.
And don’t forget, the type of vinegar you choose adds its own distinct flavor to your recipe.
For more detailed insights into vinegar varieties and flavor profiles, check out my vinegar guide!
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