Quick-Pickled Carrots & Scallions

Bright, crunchy, and just a little tangy, these quick pickles add color, texture, and balance to noodle bowls, rice dishes, and sandwiches. Make them ahead and keep them on hand all week.

Ingredients:
2 Nantes carrots, peeled and cut into thin matchsticks
4 scallions, thinly sliced
½ cup rice vinegar
½ cup water
1 tablespoon sugar
1 teaspoon kosher salt

Method:
1. Place the carrots and scallions in a medium bowl or pint jar.

2. In a small saucepan, combine the rice vinegar, water, sugar, and salt. Bring to a gentle simmer, stirring until the sugar and salt dissolve.

3. Pour the warm pickling liquid over the vegetables and allow to cool to room temperature.

4. Refrigerate for at least 30 minutes before serving. The pickles will keep for up to 1 week in the refrigerator.