North Indian Carrot Pickle

• 1 pound carrots, scrubbed and patted dry
• 1½ tablespoons crushed red pepper flakes
• 1

Wash 2 pint jars well, then dry them thoroughly inside and out. Wash and dry the lids. Cut the carrots into ¼- to ½-inch-thick sticks 4 inches long (to fit in pint jars). Pat dry and put in a dry mediumsized bowl. Add the red pepper flakes, mustard seeds, salt, and turmeric; toss to combine. Set aside.

In a medium sauté pan, heat the oil over high heat for 30 seconds, then sprinkle in t