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Preparation
Salt and Drain
In a large bowl, combine the shredded carrots, sliced pepper, chopped onion, and kosher salt.
Mix well.
Transfer to a colander and let sit for 15 minutes to draw out excess moisture.
Boil the Pickling Brine
After draining, transfer the vegetables to a saucepan.
Add the sugar, distilled white vinegar, and rice wine vinegar.
Bring the mixture to a boil over medium heat.
Steep
Remove from heat and let it steep for 5 minutes to allow the flavors to meld.
Pack and Chill
Transfer the mixture to a mason jar or airtight container.
Cool to room temperature, then refrigerate until completely chilled.
Storage
Store in the refrigerator for up to 3 weeks.
If you’d like to can them, be sure to properly sterilize jars and lids according to safe canning guidelines.
Serving Suggestions
Pile onto pulled pork sandwiches
Serve alongside barbecue ribs
Use as a topping for hot dogs or sausages
Spoon over cold-cut subs for an extra kick
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