Sweet Quick-Pickled Carrots

Recipe developed by Chef Claire Tansey. Highlighting sugar's role in: flavour enhancement and texture


1 lb carrots, preferably thin

3/4 cup unseasoned rice vinegar

3/4 cup granulatd sugar

1.5 tbsp minced ginger

1 garlic clove, smashed


Peel carrots and slice into 3/4-inch pieces on the diagonal. Place in a large glass jar. Whisk vinegar and sugar together in a bowl until sugar dissolves. Stir in ginger and garlic. Pour over carrots. Cover and refrigerate overnight, or up to 1 week. 

Sugar enhances the flavour and keeps the carrots crunchy. Try them as a snack on top of a burger! Serves 6.