Spicy Thai Pickled Carrots

Name: Spicy Thai Pickled Carrots
Yield: Makes One 1-pt/480-ml Jar
Ingredients: 2 tbsp. firmly packed light brown sugar; 2 green Thai chiles or other spicy green chile, stemmed and thinly sliced (see Cook’s Note); 12 oz/340 g carrots, trimmed, peeled, and cut on the diagonal into elongated ovals about ¼ in/6 mm thick; 1 tsp. kosher or fine sea salt; 1 cup/240 ml. unseasoned rice vinegar

Preparation info

Makes One
1 pt
Jar

Difficulty
Easy

Appears in

Roots

By Diane Morgan

Published 2012

About

Some pickles need several days for their flavor to develop, but these fiery, tart carrots are ready after just one night. They provide a quick fix to plain old sandwiches or basic burgers and will add zest and crunch to any relish tray.

Ingredients

12 oz/340 g carrots, trimmed, peeled, and cut on the diagonal into elongated ovals about ¼ in/6 mm thick
1 tsp.

Vegan
Gluten-free
Spicy

Method

In a small bowl, toss the carrots with the salt and let them stand for 1 hour.
Meanwhile, in a small saucepan, combine the vinegar, sugar, and chiles and bring to a boil over high heat, stirring to dissolve the sugar. Boil for 1 minute, then remove from the heat. Let cool to room temperature.
Pack the carrots into a clean