A nice light pickle taken from an Epicurious recipe. Serve with rice and miso soup for a Japanese-style breakfast, or as part of a full Japanese meal. Using a freezer bag allows maximum immersion of the carrots in the marinade. Note: I've tried using other vinegars in this — like cider vinegar — and I found the result was too harsh.
Serves 6 as a side dish.
1. Heat vinegar, sugar, and salt together until sugar and salt are completely dissolved.
2. Place carrot sticks into a freezer bag, add the hot vinegar mixture, and seal.
3. Leave to cool, then marinade in the fridge for at least 4 hours and up to 1 day.
Kake's (Vegan) Cookery Site - http://www.earth.li/~kake/cookery/
This page added 25 May 2004 (last altered 15 September 2006) - comments and questions to Kake L Pugh (email@example.com).