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Japanese Carrot Pickles [Vegan, Gluten-Free]

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While these carrot pickles taste great on their own, their flavor and texture truly shine when paired with other components. They are the perfect balance of vinegary and salty goodness. Prepare a jar of these bad boys now and creatively add them to whatever dish your heart desires.

Japanese Carrot Pickles [Vegan, Gluten-Free]

This Recipe is :

Vegan

Serves

25-ounce jar

Ingredients

  • 4 large carrots, peeled, trimmed, cut into 2-inch chunks, and thinly sliced lengthwise with a mandolin
  • 1/2 cup brown rice vinegar or unseasoned rice vinegar
  • 2 tablespoons mirin
  • 1 tablespoon black sesame seeds
  • 1 1/2 teaspoon toasted sesame oil
  • 1 teaspoon ume plum vinegar
  • 1 1/2 teaspoon coarse kosher salt
  • 1 clove garlic, grated

Preparation

  1. Place the carrots in a medium pot of boiling water and blanch 15 seconds.
  2. Drain well. Whisk the vinegar, mirin, sesame seeds, sesame oil, vinegar, salt. and garlic in a medium bowl.
  3. Gently fold the carrots into the mixture. Transfer to a large canning jar and close the lid tightly. Store in the refrigerator for at least 24 hours before use, and use within 2 weeks.

Notes

Reprinted with permission from Bold Flavored Vegan Cooking by Celine Steen. Copyright 2017 by Page Street Publishing Co. Photographs copyright 2017 by Celine Steen.

https://www.amazon.com/Bold-Flavored-Vegan-Cooking-Plant-Based/dp/1624143903/?tag=onegrepla-20

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AUTHOR & RECIPE DETAILS


photo

Celine Steen is the creator of the blog Have Cake Will Travel and the co-author of several vegan cookbooks, including The Complete Guide to Vegan Food Substitutions, The Complete Guide to Even More Vegan Food Substitutions and Vegan Sandwiches Save the Day! She lives in Bakersfield, California.


 

 

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