Recipe

Quick Pickled Carrots

Ingredients

1 cup rice vinegar
3 tablespoons sugar
1 fresh red chile pepper, such as cayenne, thinly sliced crosswise, or ¼ teaspoon crushed red pepper
¼ teaspoon salt
2 large carrots, peeled and thinly sliced on the diagonal

In a medium saucepan bring the vinegar, sugar, chile, and salt to a boil, stirring until sugar is dissolved. Remove from the heat and set aside to cool briefly.

Pour warm pickling liquid over the carrots in a heatproof, nonreactive bowl and set aside at least 1 hour before using, or cover and refrigerate for up to several days.