Carrot and onion pickles

Homemade pickles are easy to do, and they are great served on the side or added to stir-fries.

Carrot and onion pickles Credit: Kylie Kwong: Heart and Soul

• makes

  1 cup

• prep

  15 minutes

• difficulty

  Easy

Ingredients

• 2 small carrots
• 1 small white onion
• 1 tbsp white sugar
• 2 tsp sea salt
• ½ cup Japanese rice wine vinegar
• 2 tsp fish sauce

Standing time: 30 minutes

Instructions

1. Using a mandoline or a very sharp knife, finely slice carrots lengthways into ribbons. Cut onion in half lengthways and finely slice the onions in the same way.
2. Place carrots and onions in a bowl, sprinkle with sugar and salt, and mix well. Cover with plastic wrap and leave to stand for 15 minutes.
3. Add vinegar and fish sauce and stand for a further 15 minutes, or until the vegetables are slightly softened and pickled.

 

Kylie Kwong: Heart and Soul premieres on Wednesday 21 November at 8.30pm. The series airs Wednesdays at 8.30pm on SBS Food (Channel 33). After they air, episodes will stream at SBS On Demand. 

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.