Pickled Thai Carrot Sticks

1. 1

   Cut carrots into sticks and place them in a large glass Mason jar.

2. 2

   Add lemongrass, Thai chilis, ginger and garlic to the jar with the carrots.

3. 3

   Make the salt water brine by mixing 1/2 cup of warm water with salt and stir until salt has dissolved.

4. 4

   Add remaining water to the salt water once the salt has dissolved.

5. 5

   Pour the brine into the jar with the carrots.

6. 6

   There should be enough to submerge the carrots under the brine.

7. 7

   If not, make more brine and add it to the jar.

8. 8

   Cover the jar loosely with a lid and store in a cool, dry place away from direct sunlight for 37 days.

9. 9

   Once the brine is cloudy, try a carrot to see if its ready.

10. 10

    It should be sour, but still crunchy.

11. 11

    Store in the refrigerator for up to a month.

* Per serving · 4 servings · Values may vary.

No additional tips available.