Makes about 1 quart
These carrots contain the intoxicating flavor of fresh ginger melded in a spicy, sweet-and-sour rice vinegar matrix. The carrots remain sturdy enough that they can be used to skewer other garnish foods, too.
1 pound thick carrots
¼ cup julienne of fresh ginger
3 small jalapeño or serrano chiles, seeds and ribs removed, sliced
1½ cups unseasoned rice vinegar
⅓ cup firmly packed light brown sugar
½ teaspoon salt
Cut the carrots in half lengthwise, and then place a half with the flat side down on a cutting board. Cut each half into thirds lengthwise, and then cut the long batons into 6-inch sections. Set aside.
Combine the ginger, chiles, vinegar, sugar, and salt in a saucepan. Bring to a boil over medium heat, stirring occasionally to dissolve the sugar. Reduce the heat to low, and simmer for 5 minutes.
Add the carrots, and simmer for 6 to 8 minutes, or until the carrots are crisp-tender. Transfer the carrots and liquid to a clean storage container, and cool to room temperature. Serve chilled.
Notes: The carrots can be made up to 2 weeks in advance and refrigerated.
Be careful in the vinegar aisle when buying rice vinegar, as some varieties are already seasoned; they’re frequently called sushi vinegar. For all your cooking needs you want unseasoned rice vinegar.