PICKLED CARROTS AND CHILES

image MAKES ¾ CUP

2 small carrots

2 small jalapeño or serrano chiles

1 inch peeled fresh ginger

1 clove garlic, peeled

3 tablespoons rice vinegar

3 tablespoons agave syrup

1 teaspoon sea salt

image Use a mandoline to slice the carrots, chiles, ginger, and garlic into wicked-thin rounds. Or cut the carrots into thin julienne strips to switch it up.

image Whisk the vinegar, agave, and salt in a shallow bowl, then stir in the vegetables. Let sit at room temperature until you’re ready to assemble the sandwiches, at least 1½ hours or—better yet—overnight. This dish will keep refrigerated for a week.