Another quick pickle meant to be made and eaten, not canned and put by, these carrots have a nice crunch and all the rich Asian flavors we love. They make a colorful side dish for summer meals or any time of year meals. They also make a great snack, eaten straight out of the fridge. The carrots keep for a couple of weeks in the refrigerator.
1 pound carrots, peeled, trimmed, and cut into ½ inch thick slices on the diagonal
¼ cup water
½ cup rice wine or white vinegar
¼ cup soy sauce
2 tablespoons toasted sesame seed oil, Asian
1 tablespoon sugar
¼ teaspoon sea salt
¼ teaspoon black peppercorns
Dash of Sriracha chile sauce, Tabasco, or other hot pepper sauce, optional
Place the carrot slices in a wide, shallow soup or pasta bowl.
Place all ingredients except carrots in a saucepan and bring to a boil to dissolve the sugar and sea salt. Add carrots, gently boil 3 min. Pour back into bowl and cover the bowl with a plate. Cool to room temperature.
Once cooled, refrigerate the carrots, covered, in the bowl overnight to marinate and pickle.
Serve cold with seafood, meats, chicken, or sandwiches.
You may add sliced or pearl onions, jalapeno or cubanelle peppers, seeded and sliced, sliced beets, radishes, or crushed garlic with the carrots.
You may add other spices such as clove, cinnamon stick, or bay leaf to the mixture. Or red chile flakes for a bit of heat if you do not use fresh chile peppers.