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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 cups 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.
You Can Have It All
Well, at least your zucchini bread—er, cake—can
Zucchini cake is everything you want.
The dreamiest foods around.
We've got the (summer) blues.
Burnt Toast: Episode 13
Have a ball (jar).