Makes about 3 cups
This pickled carrot mix is shredded and prepared like a relish, for use on sandwiches, salads, and grain bowls, or as a filling for rice paper-wrapped summer rolls.
Ingredients
- 1/2 cup rice wine vinegar
- 1/4 cup sugar
- 1 teaspoon salt
- 1 lb carrots, peeled and cut into 1/8-inch julienne
- 1 small red onion, thinly sliced
- 1 jalapeño, seeded and halved
Directions
- Place the vinegar, sugar, and salt in a non-reactive sauce pot and bring to a boil.
- Remove from heat and allow liquid to cool. Place carrots, onion, and jalapeño pepper in a bowl large enough to fit all of the vegetables. Add the vinegar brine and stir well to coat all of the vegetables. The mixture may seem a bit dry at first but will begin to produce more liquid as the vegetables pickle.
- Cover and place the pickling vegetables in the refrigerator. Allow them to marinate for 2 hours, or overnight, stirring occasionally. The pickled carrots are ready to eat, or may be stored in a covered container in the refrigerator for up to 3 weeks.
