Dharma Kitchen: Pickled Carrots
It’s great to be back…but there’s no food in the house! No problem. I’ll just whip up a little something from the Garrison Institute Kitchen cookbook.
Pickled Carrots
These may be served as a condiment or side dish. They’re a bright complement to the rich, spicy Thai curry served at the Garrison Institute.
4 large carrots, peeled and thinly sliced
1/3 cup water
1/3 cup rice vinegar
1 Tbsp. salt
1 Tbsp. raw sugar
The carrots can be sliced using a mandolin or shredded using a box grater or food processor. In a small pot over medium heat combine the water, vinegar, salt and sugar. Cook until the sugar is dissolved. Pour the liquid over the carrots and let them sit in the refrigerator for at least 10 minutes. (You can make these a day or two ahead and store them in the frig.)
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Illustration by Maira Kalman, from “Food Rules, An Eaters Manuel,” by Michael Pollan