Carrot and Kombu Quick Pickle

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Carrot and Kombu Quick Pickle
A lightly crunchy pickle with the perfect balance of sweet, acidic, and sea flavors.
Course Side Dish, Snack
Cuisine Japanese
Prep Time 20 minutes
Cook Time 10 minutes
Servings
quart
Ingredients
Course Side Dish, Snack
Cuisine Japanese
Prep Time 20 minutes
Cook Time 10 minutes
Servings
quart
Ingredients
Instructions
  1. Add the vinegar, water, kombu, garlic, sugar and salt to a medium saucepan and bring to a boil over medium heat, stirring to ensure the sugar and salt have dissolved. Add the carrots and cook for an additional 2 minutes (the liquid may not come back up to a boil, which is fine, the goal is to just slightly soften them).
  2. Transfer to a quart sized canning jar and allow to come to room temperature. Seal with a lid and transfer to the refrigerator. Enjoy within two months.
Recipe Notes

I sliced the carrots using the 3mm setting on my Oxo mandoline (which translates to about .12 inches).