Ginger Garlic Pickled Carrots

By Bob Vivant • November 13, 2012 • 0 Comments

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Makes 1 pound

1 pound large carrots, peeled and cut into 3/8×4-inch sticks (You can also use baby carrots.)
2 tablespoons coarse sea salt
1 2/3 cup unseasoned rice vinegar
1/3 cup sugar
1 tablespoon garlic, minced
1 tablespoon ginger, minced

Combine salt, vinegar, sugar, garlic, and ginger and stir until the salt and sugar dissolve. Add the carrots and let marinate for at least 3 hours, preferably overnight, before serving. The thicker the carrots, the longer it will take for the flavors to develop.
Store in an airtight jar and refrigerate for up to one month.