Ingredients and Weight:
- Carrots, 1 pound, peeled and thinly sliced
- Rice vinegar, 1 cup
- Sugar, 1/2 cup
- Water, 1/2 cup
- Salt, 1 tablespoon
- Red chili flakes, 1/2 teaspoon (or more to taste)
- Fresh garlic, 2 cloves, minced
Preparation Time:
15 minutes
Cooking Time:
N/A (pickling time varies)
Difficulty Level:
1 (Simple)
Preparation Method Steps:
- In a medium saucepan, combine rice vinegar, sugar, water, salt, chili flakes, and garlic. Bring to a boil over medium heat, stirring constantly until sugar dissolves.
- Remove from heat and let cool slightly.
- Place the sliced carrots in a clean glass jar or container. Pour the pickling liquid over the carrots, making sure they are completely submerged.
- Cover and refrigerate for at least 1 hour before serving (best if pickled for several hours or overnight).
Nutritional Information:
Per serving (1/8 of recipe):
- Calories: 50
- Carbohydrates: 10g
- Protein: 1g
- Fat: 0g
- Fiber: 2g
- Vitamin A: 100% DV
Dish Characteristics:
- Tangy and spicy
- Crunchy and refreshing
- Can be used as a side dish or condiment
- Easily customizable to taste preferences
User Comments:
- "These pickled carrots are so easy to make and so delicious! I love the spicy kick they add to my meals."
- "Perfect for a quick and healthy snack or side dish. The vinegar and sugar balance each other out nicely."
- "I'm not a big fan of pickled vegetables, but I really enjoyed these. They're not too sour or sweet."
Special Precautions and Tips:
- Use a clean jar or container for pickling.
- Store the pickled carrots in the refrigerator for up to 2 weeks.
- If you don't have rice vinegar, you can substitute white vinegar or apple cider vinegar.
- Adjust the amount of chili flakes to taste if desired.
