I started craving pickled carrots after a great chirashi at a Japanese restaurant. A chirashi is, essentially, a dish of sushi rice topped with an assortment of fish. This particular meal came with about four tiny pickled carrots…and, oh, they were good.
So while I was making my own chirashi, I thought “I have carrots, I have time, I want pickled carrots.” And they were so easy. I served them that night, but they keep for about a month in the refrigerator, meaning that lovely pickly flavor keeps building over time.
[box type=”note” style=”rounded” border=”full”]You can use this basic recipe to pickle other kinds of vegetables as well[/box]