Pickled Carrots

This recipe works best with very slim matchsticks, almost julienne. The best way to do this is slicing them the long way on a mandoline, stacking them, and then using a knife to slice them into matchsticks.

Makes 2 cups

INGREDIENTS

½ pound carrots, peeled and cut into matchsticks

1 cup rice vinegar

½ cup water

¼ cup sugar

1 teaspoon salt

A few slices of ginger (optional)

METHOD

Select a heatproof container. Find one that fits the sliced carrots and ginger snugly and place them inside. Hard to go wrong with a mason jar.

Heat the pickling liquid. In a small saucepan, bring the vinegar, water, sugar and salt to the boil. Immediately pour the hot pickling liquid over the carrots. Press the carrots down so they are fully submerged.

Use or store. The chilis should be ready to use after about 30 minutes, but they’re best after a couple of days. Store the pickles in the fridge for up to 3 months.