Carrot and Ginger Quickie Pickle

• Vegan
• Gluten free

• Produce

  • 2 Carrots, about 200 grams (7 ounces, medium small
  • 1 40-gram (1 1/2-ounce knob Ginger, fresh

• Baking & Spices

  • 1 1/2 tsp Sea salt
  • 1 1/2 tsp Sugar

• Oils & Vinegars

  • 120 ml White vinegar

Found on chocolateandzucchini.com

Ingredients

• 2 medium-small carrots, about 200 grams (7 ounces)
• a 40-gram (1 1/2-ounce) knob of fresh ginger, scrubbed but unpeeled, sliced thinly
• 120 ml (1/2 cup) white vinegar (I used a tarragon-infused white wine vinegar, but cider vinegar would work as well)
• 1 1/2 teaspoons sea salt
• 1 1/2 teaspoons sugar

Directions

• Peel the carrots and, using the vegetable peeler, cut them into thin ribbons. Place the ribbons in a heatproof bowl, and set a fine-mesh sieve over the bowl.
• Combine the ginger, vinegar, salt, sugar, and 240 ml (1 cup) water in a small saucepan and bring to a boil over medium-high heat. When the mixture boils, stir with a wooden spoon to make sure the sugar and salt are dissolved, and remove from the heat.
• Pour the ginger brine through the sieve and into the bowl of carrots. Make sure the carrots are completely immersed, cover with a plate, and let cool to room temperature. Transfer to a clean jar, close tightly with the lid and refrigerate for up to 2 weeks.