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Ingredients
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1 pound
large carrots, peeled and cut into 3/8×4-inch sticks (You can also use baby carrots.)
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2 tablespoons
coarse sea salt
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1 2/3 cups
unseasoned rice vinegar
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1/3 cup
sugar
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1 tablespoon
garlic, minced
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1 tablespoon
ginger, minced
Directions
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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.
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Store in an airtight jar and refrigerate for up to one month.
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