PICKLED CARROTS OR DAIKON RADISH

These quick pickles are also excellent for topping a hamburger.

4 carrots or 1 daikon radish, about 1 lb (500 g)

1 cup (250 mL) rice wine vinegar ½ cup (125 mL) water

¼ cup (60 mL) sugar

2 tbsp (30 mL) kosher salt

½ tsp (2 mL) Korean chili powder, optional

1 Sliver carrots on a mandolin or with a sharp chef’s knife. You will have about 2 cups (500 mL). Place carrots in a heatproof container.

2 Combine vinegar, water, sugar and salt in a pot. Add Korean chili powder, if desired. Bring to boil, cooking until dissolved, about 2 minutes. Pour over vegetables and leave for 3 to 4 hours before eating. Save in the brine for up to 2 weeks. Serves 4