Comments on: Pickled Carrots, of a Thai Persuasion

By: CovertPersuasion

CovertPersuasion — Thu, 22 Oct 2009 10:50:27 +0000

look, I found something very interesting here http://www.covertpersuasion.net/

By: Monzu

Monzu — Thu, 15 Oct 2009 19:25:00 +0000

As a SE Asian food and pickle lover, and hardcore chilehead, I liked this idea a lot. I made the syrup from ginger and palm sugar, used a couple serranos for the heat, and added a few dashes of asian style Maggi to the brine for the umami notes. This did darken the brine a little, but the depth was worth it. Like Hang, I'm going to try these on some home made banh mi. Great blog! I've been following you for several months now.

By: Hang

Hang — Mon, 12 Oct 2009 02:13:14 +0000

I was just getting ready to pickle some carrots and daikon for banh mi when I spotted this recipe. More flavor? Can't go wrong there. Decided to give it a shot. 4 hours later….already awesome!!! Can't wait to see how good they are tomorrow. Only things I added was some corianderseeds, black pepper seeds and the daikon. Awesome…can't wait to try it in my banh mi…if it last that long. Thanks!
Actually running low on my homemade pickled shallots and my bread & butter pickles…hmmmm

By: artlife

artlife — Wed, 07 Oct 2009 23:36:23 +0000

oh those sound fabulous

By: breakawaycook

breakawaycook — Wed, 07 Oct 2009 23:08:52 +0000

Hi Shoshana, no water, just rice vinegar and lime juice. It looks like a lot of liquid, but it's not — the carrots buoy it all up.

By: breakawaycook

breakawaycook — Wed, 07 Oct 2009 23:08:22 +0000

Hi Shoshanna, no water, just rice vinegar and lime juice. It looks like a lot of liquid, but it's not — the carrots buoy it all up.

By: Shoshana

Shoshana — Wed, 07 Oct 2009 23:05:17 +0000

Do you add water, or is the liquid pretty much all rice vinegar? Thanks.