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    Home » Vegan Appetizers

    Japanese Carrot Pickles

    Published: Jul 25, 2017 · Updated: Aug 18, 2021 · This post may contain affiliate links.

    These traditional Japanese carrot pickles are great on their own as a snack or appetizer, but their flavor and texture truly shine when paired with other Asian dishes. This recipe is gluten-free, oil-free, soy-free, and super quick to prepare. Recipe and photo credit: Bold Flavored Vegan Cooking by Celine Steen, Page Street Publishing Co. © 2017. Reprinted by permission.

    Yield: One 25-ounce jar

    • 4 large carrots
    • ½ cup brown rice vinegar or unseasoned rice vinegar
    • 2 tablespoons mirin (rice wine)
    • 1 tablespoons black sesame seeds
    • 1 ½ teaspoon toasted sesame oil
    • 1 teaspoon ume plum vinegar
    • 1 ½ t teaspoons coarse kosher salt
    • 1 clove garlic, grated or minced

    Peel and trim the carrots, then cut into 2-inch chunks. Then, thinly sliced lengthwise with a mandoline slicer.

    Place the carrots in a medium pot of boiling water and blanch 15 seconds.

    Drain well. Whisk the vinegar, mirin, sesame seeds, sesame oil, vinegar, salt and garlic in a medium bowl.

    Gently fold the carrots into the mixture.

    Transfer to a large canning jar and close the lid tightly. Store in the refrigerator for at least 24 hours before use, and use within 2 weeks.

    Japanese Carrot Pickles recipe

    • Here are more recipes for carrots
    • Enjoy other tasty vegan appetizers

    *This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

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    nicole malik from vegkithen.com

    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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