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Quick Pickled Carrots

  • Yield: enough pickled carrot slices for 4 to 6 banh mi sandwiches


  • 1 cup rice vinegar
  • 3 tablespoons sugar
  • 1 fresh red chile pepper, such as cayenne, thinly sliced crosswise, or ¼ teaspoon crushed red pepper
  • ¼ teaspoon salt
  • 2 large carrots, peeled and thinly sliced on the diagonal


  • In a medium saucepan bring the vinegar, sugar, chile, and salt to a boil, stirring until sugar is dissolved. Remove from the heat and set aside to cool briefly.

    Pour warm pickling liquid over the carrots in a heatproof, nonreactive bowl and set aside at least 1 hour before using, or cover and refrigerate for up to several days. 

Recipe Details