Realizing the end of the week is already here, I decided to pause from my baby shower food to post a couple of recipes I’ve been dying to share. The first is this simple, sweet and easy pickled carrot topping, just right for a Banh Mi Burger.
I love pickled carrots in sandwiches and salads, anything that needs a kick of tangy and sweet. If your knife skills aren’t quite at the julienne level for carrot cutting, feel no shame in purchasing the pre-cut variety. They might be labeled as matchstick, or french cut, it’s basically just long thin, stripes of carrots.
There is no cooking involved in this pickling process, it’s as simple as just throwing vinegar, salt and sugar together. Add your carrots in, wait at least a half and hour and bam! You got yourself a worthy garnish, fit for any sandwich. Burgers included.
Quick and Easy Pickled Carrots
Makes two cups
1/2 cup white distilled vinegar
1/2 cup sugar
1 teaspoon salt
4 medium carrots, peeled and julienned (about two cups)
In a bowl, whisk together the vinegar, salt and sugar. Once sugar is dissolved, add the cut carrots. Cover with plastic wrap and refrigerate for at least 30 minutes.
