Japanese Carrot Pickles

These traditional Japanese carrot pickles are great on their own as a snack or appetizer, but their flavor and texture truly shine when paired with other Asian dishes. This recipe is gluten-free, oil-free, soy-free, and super quick to prepare. Recipe and photo credit: Bold Flavored Vegan Cooking by Celine Steen, Page Street Publishing Co. © 2017. Reprinted by permission.

Yield: One 25-ounce jar

• 4 large carrots
• ½ cup brown rice vinegar or unseasoned rice vinegar
• 2 tablespoons mirin (rice wine)
• 1 tablespoons black sesame seeds
• 1 ½ teaspoon toasted sesame oil
• 1 teaspoon ume plum vinegar
• 1 ½ t teaspoons coarse kosher salt
• 1 clove garlic, grated or minced

Peel and trim the carrots, then cut into 2-inch chunks. Then, thinly sliced lengthwise with a mandoline slicer.

Place the carrots in a medium pot of boiling water and blanch 15 seconds.

Drain well. Whisk the vinegar, mirin, sesame seeds, sesame oil, vinegar, salt and garlic in a medium bowl.

Gently fold the carrots into the mixture.

Transfer to a large canning jar and close the lid tightly. Store in the refrigerator for at least 24 hours before use, and use within 2 weeks.

• Here are more recipes for carrots
• Enjoy other tasty vegan appetizers

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