These quick and easy pickled carrots are great. We have served it here on a bao bun with a slice of pork belly. It is also nice on traditional roast meat sammies or on a platter with cheese and cured meats, adding both a pop of colour and texture.
1–2 large carrots
½ cup rice vinegar
½ cup hot water
3 tbsp sugar
1 tsp salt
2cm fresh ginger, peeled and sliced
Use a vegetable peeler to peel carrots into ribbons. You can also cut carrots into matchsticks or use pre-shredded carrots.
Pack carrots tightly into a glass jar. Add 3–4 slices of ginger.
