- 12 ounces carrots, trimmed, peeled and cut on the diagonal into long ovals about 1/4 inch thick
- 1 teaspoon kosher or fine sea salt
- 1 cup unseasoned rice vinegar
- 2 tablespoons firmly packed light brown sugar
- 2 green Thai chiles or other spicy green chile, stemmed and thinly sliced (handle carefully)
In a small bowl, toss the carrots with the salt and let them stand for 1 hour. Meanwhile, in a small saucepan combine the vinegar, sugar and chiles and bring to a boil over high heat, stirring to dissolve the sugar. Boil for 1 minute, then remove from the heat. Let cool to room temperature. Pack the carrots into a clean 1-pint glass jar or other storage container. Pour the cooled pickling liquid over the carrots, covering them completely. Seal tightly and refrigerate. Allow the flavors to develop for at least 1 day before serving. The pickled carrots will keep for up to 2 weeks.
Reprinted with permission from Roots: The Definitive Guide with More Than 200 Recipes by Diane Morgan (Chronicle Books, 2012). With 26 different roots, tubers, rhizomes and corms, this beautiful and extensive reference book covers both the basics (carrots, potatoes, beets) and the exotic (burdock, lotus root, salsify and yuca).