Pickled Carrots
A fabulous simple recipe adapted from Jane Arakawa, circa 1990.
Ingredients
- 6 carrots peeled, quartered lengthways and halved crossways
- 4 cups water
- 2 tablespoons brown sugar
- 2 tablespoons salt
- 1 clove garlic
- pinch dried chilli flakes
- 1/3 cup rice wine or white vinegar
Instructions
- Mix together all the ingredients except the carrots in a large jar. Add the carrots to the liquid in the jar, put the lid on and refrigerate for at least one day. Remove the garlic after one day. Ready to eat!