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.
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