Spicy Pickled Carrots

Name: Spicy Pickled Carrots
Total time: 20 min
Yield: 3 cups pickles
Cuisine: african
Ingredients: 2 cups coarsely grated or julienned carrots; 1 Scotch bonnet or habanero pepper, finely diced; 1 serrano pepper, thinly sliced; 1/2 white onion, chopped (about 1 cup); 2 teaspoons kosher salt; 1 teaspoon Vietnamese fish sauce, such as Red Boat; 1/2 cup brown sugar; 1/2 cup cider vinegar; 1/2 cup rice vinegar

Recipe from Pierre Thiam

Adapted by David Tanis

Total Time: 20 minutes
Rating: 5(229)
Comments: Read comments

These sweet and spicy pickled carrots are simple to make. The chef Pierre Thiam pairs them with black-eyed pea fritters, but they make a great condiment for just about everything. —David Tanis

Featured in: Accara Offers a Taste of Senegal in Fried Form

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:3 cups pickles

2cups coarsely grated or julienned carrots
1Scotch bonnet or habanero pepper, finely diced
1serrano pepper, thinly sliced
½white onion, chopped (about 1 cup)
2teaspoons kosher salt
1teaspoon Vietnamese fish sauce, such as Red Boat
½cup brown sugar
½cup cider vinegar
½cup rice vinegar

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
In a large metal bowl, combine the carrots, peppers, onion, salt and fish sauce. Toss well to combine.
Step 2
Place the sugar and vinegars in a small pot and bring to a boil over high heat, stirring to dissolve. Once the mixture is at a rapid boil, pour it over the seasoned carrots. Let cool to room temperature before using. Store in the refrigerator for up to 3 weeks.

Ratings

5 out of 5

229 user ratings

Have you cooked this?

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Lauren7 years ago

Is there anything vegetarian that would be a good substitute for the fish sauce?

Kyong7 years ago

I've used 1/3 cup sugar, and normal red peppers. it turned out very tasty!

Dana5 years ago

This makes quite a bit, but luckily it is very tasty. Adds some crunch and zing to everything, tofu bowls, sandwiches, eggs, the list is endless. For a 2-person household I would recommend halving it.

gil2 months ago

Been making these for several years. I add 2 tablespoons of grated ginger to hot vinegars and add a solid splash of yuzu juice. Or lime juice. I also reuse pickling liquid for other things after carrots are finished.

Victoria3 months ago

I used a medium size jar and got short on carrots. Looks and smells great

Sharon B11 months ago

Truly an eye- watering, breath stopping amount of vinegar.

Private comments are only visible to you.