Califonia Bountiful

"Wasabi" pickled carrots

Karen Solomon's cookbook "Asian Pickles" explores a world of fermented and brined flavors that can perk up a variety of meals. These pickled carrots require no special preserving equipment and are ready in a flash.

Cookbook author Karen Solomon

Print Recipe

To print this recipe, choose a print size:



1 lb. carrots, preferably a mix of colors, peeled
4 tsp. prepared horseradish
1 tbsp. kosher salt
4 tsp. sugar
1 tsp. dried chile flakes
1 1/2 tsp. very finely minced or grated fresh ginger (use a Microplane grater if you have one)  


Using a vegetable peeler, cut carrots into ribbons, getting as much out of each carrot as you can; discard (or eat) the nubs. In a medium bowl, combine carrots with horseradish, salt, sugar, chile flakes and ginger and toss very well, using a fork to work the seasoning into the carrot ribbons. Cover with a wooden drop lid for pickling or a small plate that rests directly on top of carrots and a 1-lb. weight. Let sit for 30 min­utes, retaining any liquid that accumulates in the bottom of the bowl. After a quick toss, the pickle is ready to eat; covered and refrigerated, it keeps for at least 6 weeks.

Makes about 2 1/4 cups

Adapted and reprinted with permission from "Asian Pickles" by Karen Solomon, copyright ©2014, published by Ten Speed Press, a division of Penguin Random House Inc. Photography ©2014 by Jennifer Martiné.


Follow us on: Facebook Twitter YouTube Pinterest Pinterest