Pickled Ginger Carrots Recipe

Ingredients

2 lb carrots, cut into 3 1/2- by 1/3-inch sticks

1 1/2 cups water

2 cups cider or plain white vinegar (the former makes a sweeter, milder brine…I split it 50/50)

1/3 cup sugar

1 or 2 two-inch pieces fresh ginger, peeled and julienned

2 garlic cloves, lightly crushed

2 tablespoons kosher salt

Preparation

Bring all ingredients except carrots to a boil in saucepan, then reduce heat and simmer 2 minutes. Add carrots and simmer an additional 2 minutes. Remove from heat and cool, uncovered. Chill carrots, covered, at least 1 day for flavors to develop.

Carrots keep, chilled in an airtight container, 1 month.