Vietnamese-style pickled carrots

from David Chang, Momofuku Restaurant
Contributed by Jill, CSA member and instructor of Summer Seasonal Supper at the People’s Food Co-op

1 lb. carrots or combination of vegetables (carrots and kohlrabi work well)
1 cup hot tap water
1/2 cup unseasoned rice vinegar
6 TBS sugar
2 1/2 TBS kosher salt
1 tsp caraway seeds
Pinch of red pepper flakes
Directions: Scrub carrots and cut lengthwise into sticks. Pack them into mason jars or a plastic container. In a bowl, combine the water, rice vinegar, sugar, salt, caraway seeds and pepper flakes and briskly stir to combine until the sugar dissolves. Pour the brine into the jars, close them and refrigerate. Marinate vegetables in the brine for at least an hour before serving. They will keep for about a week in the refrigerator.

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