Quick Pickled Carrots
These quick pickled carrots are used to make delicious Indian Spiced Lamb Wraps.
- Yield: Makes about 2 cups
Source: The Martha Stewart Show, October Fall 2008
- 1/2 cup white-wine vinegar
- 1/2 cup sugar
- 2 teaspoons coarse salt
- 4 medium carrots, julienned
- 1 (1-inch) piece of fresh ginger, peeled and julienned
In a medium bowl, whisk together vinegar, sugar, and salt. Add carrots and ginger; toss to combine. Cover, and refrigerate at least 2 hours and up to overnight.