Before we get into it, I have to say: Vietnamese Pickled Carrots are not pickled this way. They are a raw pickle, but I decided I wanted to sharpen my pickling skills, so here is my erroneous Vietnamese Pickled Carrots.
The proportions for the brine are correct, but instead of putting the jar in the pot with water and boil/simmer, you would just put it in the fridge.
- 2 x 300g bags of pre-washed and matchstick cut carrots
- 2/3 cup sugar
- 2 tsp salt
- 1 1/2 cups of rice vinegar
- 1 cup boiling water
- 3 1 pint jars – wide mouth
- 3 lid for 1 pint jars
- Canning funnel
- Put 3 washed 1 pint jars in a pot with water and detergent and let it boil for 5 minutes. Turned off the heat, emptied the jars and rinsed them in hot water. Did the same to the lids of the jars and the canning funnel.
- Measured and separated ingredients.
- Put the sugar and salt in a glass bowl.
- Poured the water in the bowl and mixed until sugar and salt were dissolved.
- Added the vinegar.
- Divided the 600g of carrots between the jars. I could only manage 450g, which represents one package and a half.
- Filled it up about 1 cm from the top with the liquid.
- It was not enough to fill all three jars. I made another batch with the following amounts: 1/2 tsp salt, 1/4 cup sugar, 2/3 cup boiling water, 2/3 cup vinegar. I used this brine to top up the third jar. God knows what will come out of this one.
- Half covered each jar and doing so, would give it a good bang against the table to get air bubbles out. Then would loosely close the jar.
- Put it in a pot, covered with water and put on the stove on high heat. Waited until the water was boiling. Reduced the heat and let it simmer for 5 minutes.
- With the tongs, transferred it to a wire rack (where the photo was taken), and tightened the lid. Let it cool and then put it in the fridge. Will keep one for 24 hours before opening (for tomorrow’s Bao). The other two will be eaten as required further down.
Sorry but did not take photos of the process this time. Will do next time (maybe).