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Lemon-Pickled Onions & Carrots

Crispy and crunchy with a lemony bite. If you don’t like the taste of raw onions, then pickling them is the way to go! It mellows the their sharp taste, making them very easy on the palate. Perfect to add to salads or sandwiches.

LemonPickledVeggies1

Lemon-Pickled Onions & Carrots
4.0 from 1 reviews
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Serves: 8
Crispy and crunchy with a lemony bite. If you don't like the taste of raw onions, then pickling them is the way to go! It mellows the their sharp taste, making them very easy on the palate. Perfect to add to salads or sandwiches.
Ingredients
  • 1 red onion, shaved or very thinly sliced
  • 2 large carrots, julienne
  • 1 tsp salt
  • 1 cup lemon juice
  • ¾ cup mirin or cooking sherry
  • ½ cup unseasoned rice vinegar (or white vinegar)
  • 1 Tbsp sugar
  • 1 Tbsp water
Instructions
  1. Prepare vegetables, place in a glass or ceramic bowl and toss with salt. Let sit 10 minutes, rinse well then drain.
  2. Combine remaining ingredients, stirring until sugar is dissolved. Pour into bowl with carrots and onions and refrigerate at least 30 minutes (up to 3 days).
  3. To serve, drain away liquid.
Notes
If you want to preserve the veggies colors, divide the liquid into two jars and pickle the carrots and onions separately.
Makes about 1 cup

 

 

 

 

6 Responses to Lemon-Pickled Onions & Carrots

  1. Sarla May 5, 2014 at 10:59 am #

    thank you Marla for this recipi.of Grilled Broccoli.can steamed Peas and tomatoe puree be added for a soft diet broccoli be blended with the other foods
    I need to get the easily digestible SOFT VEGETARIAN foods which are non gas forming.
    thanks
    sarla

  2. Brenda May 6, 2014 at 9:47 am #

    Sounds delicious.

  3. Phyllis May 6, 2014 at 4:30 pm #

    This caught my eye right away. Looking forward to trying this recipe. Thank you for sharing.

    • Marla Hingley
      Marla Hingley May 6, 2014 at 4:33 pm #

      These are also fantastic on fish tacos…I’ve been creating that recipe this week using homemade corn tortilla’s!

  4. Marilyn May 6, 2014 at 11:07 pm #

    Is there anything that could be substituted for the mirin or cooking sherry?

    • Angie Halten (Admin)
      Angie Halten (Admin) May 7, 2014 at 9:59 am #

      You can easily replace with more white vinegar.

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