Japanese Pickled Carrots

1. 1

   Boil water in a medium pot and add about a heaped teaspoon of salt.

2. 2

   In a large porcelain bowl, place the 3 ingredients, rice vinegar, mirin and sesame oil.

3. 3

   In a separate bowl, grate carrots with a mandolin, about an inch in length.

4. 4

   When the water starts bubbling, add in the grated carrots to blanch.

5. 5

   Count to 10.

6. 6

   Remove carrots and drain.

7. 7

   Toss carrots into bowl with the 3 ingredients and mix well.

8. 8

   Add sesame seeds and toss again.

9. 9

   Let it cool to room temperature.

10. 10

    Squeeze them into a few medium size jars with the remaining juice.

11. 11

    Keep refrigerated.

12. 12

    Stays crunchy and fresh for months!

* Per serving · 4 servings · Values may vary.

No additional tips available.