What you'll need:
- A Jar
- Enough carrots to fill that jar
- A backup Jar incase you cut up too many carrots.
- Rice vinegar,
- Siracha Hot Sauce
Step 1: Chop
Then cut the carrots into equal lengths, I go for around 1.5"-2" and aim for an oversized match stick. This could be much quicker if you have a mandolin, otherwise just cut them up as best you can by hand.
This is a good time to check to see if you need more, or like me cut too many.
Once you have your jars packed to about 1/2 inch under the top; you can figure out how much pickling liquid you'll need by topping them up with water and then measuring how much you needed.
Step 2: Salt the Carrots
Let them sit for 15-20 minutes until a lot of the moisture comes out of them, this will make them very easy to bend.
During the salting start making the pickling liquid.
*You can omit the salt step if you prefer. I find without this step the texture of the carrot very crisp, the salting lends a nice 'al dente' texture to the finished carrot.
Step 3: Make the Pickling Liquid
1 Part Siracha Hot Sauce
2 Part Sugar
4 Parts Rice vinegar
4 Parts Water
With mine I used my home made Ginger sugar. Its raw sugar with home made crystallized ginger blended into it.
Bring everything to a boil, turn down to a simmer and add the hot sauce. Let simmer a few more minutes while you finish rinsing the carrots and pack the jars.
Step 4: Rinse the Carrots
You may need to rinse them a couple of times to get most of the salt away.
Its personal preference, I leave mine with just a hint of salt.
Step 5: Pack and Wait
While the pickling liquid is still hot pour it over the carrots. For me to fill 1.25 L I used just over 3 cups of pickling liquid.
Pop on the lids, let cool on the counter and then put in the fridge. I general leave these in the fridge for a week before I tuck into them.
These are good for a couple of months if they last that long!!!
I use mine for sandwiches, salads or sometimes I'll throw them into stir-fries.
Hope you enjoy making them as you'll enjoy eating them!