Some of the best pickles I’ve ever eaten were at the Momofuku restaurants in New York City. So I’ve gone straight to the source and adapted a recipe from David Chang himself.

Feel free to use this as a base recipe for other pickled veg.

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Pickled Carrots

Ingredients

1 bunch baby carrots trimmed & scrubbed
1/2 cup rice wine vinegar
6 tablespoons sugar
3 teaspoons fine salt

Instructions

Pop a jars in the dishwasher to sterilise.
Pack clean carrots into the jar.
Combine 1 cup boiling water from the kettle with vinegar, sugar and salt. Stir to dissolve.
Pour liquid over the carrots. If there isn’t enough to cover, make another batch.
Seal and store in the fridge. Best after 48 hours. Will keep for 3-4 weeks.

Notes

Makes: 1 Jar

Shelf Life

Will keep in the fridge for 3-4 weeks.

Variations

pickled onion – either use peeled whole baby onions or thinly sliced red onion.

pickled chillies – replace carrots with small red chillies.

pickled fennel – replace carrots with finely sliced fennel.

different vinegar – if you can’t find rice wine vinegar, use another white vinegar such as champagne or white wine vinegar.

Problem Solving Guide

not enough brine – depending on the size of your jar

mould growing – with all the vinegar this is unlikely but if the pickling liquid doesn’t cover the vegetables completely this can happen. I’d throw out any mouldy bottles and start again.