Pickled Carrots

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Pickled Carrots

Yield: 2 cups

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Ingredients

• ½ lb 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)

Instructions

1. Place your sliced carrots and ginger in a heatproof container that fits them snugly. Hard to go wrong with a mason jar.
2. In a small saucepan, bring the vinegar, water, sugar and salt to a boil then immediately pour the hot pickling liquid over the carrots. Press the carrots down so they are fully submerged.
3. The carrots are ready to eat after 30 minutes but are best after a couple of days. Store the pickles in the fridge for up to 3 months.