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Thai-Inspired Carrot Pickles

A little tangy and a bit spicy, these crunchy carrot pickles make a nice addition to your noodle bowl, salad or sandwich.

In Austin lately, the carrots have been succulent and abundant.

Naturally sweet and rich in beta-carotene, carrots are an excellent choice for adding color and crunch to your meals.

These Thai-inspired carrot pickles are a little tangy, a bit spicy and make a nice addition to your noodle bowl, salad or sandwich.

Thai-Inspired Carrot Pickles


  • 1 pound large carrots, peeled and julienned
  • 1 Thai red chili, thinly sliced
  • 1 clove garlic, thinly sliced
  • 1 cup inseasoned rice vinegar
  • 1 cup water
  • 2 tablespoons coconut palm sugar, or agave
  • 1 teaspoon coriander seeds, crushed
  • 1 teaspoon anise seeds, crushed
  • 1 teaspoon sea salt

Cooking Directions

  1. In a small sauce pot combine the vinegar, salt, sugar and water. Heat over medium-low heat until the sugar dissolves.
  2. Remove brine from heat. Stir in the chili and garlic slices, anise and coriander seeds. Allow brine to cool slightly.
  3. Gently pour warm over the carrots and allow to steep for at least one hour.
  4. Transfer pickled carrots to a jar with the brine and all the spices.
  5. For best pickled flavor, store vegetables in an airtight mason jar for about 5 days in the refrigerator.

Alex Lopez

Alex Lopez , aka The Food Diva, has spiced up the culinary scene in San Francisco, Florida, Chicago, and now Austin. Alex works as a natural foods chef teaching cooking classes and developing recipes. Alex has appeared on The Food Network, Cooking Channel and various local TV spots doing live cooking segments.

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