Recipe: Pickled Matchstick Carrots, drained
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Ingredients
- 2 lb. Jumbo Carrots, trimmed and julienned on a mandoline
- 1 qt. Water
- 2 c. Rice Wine Vinegar
- ¼ c. GFS Granulated Cane Sugar
- 3 Tbsp. Kosher Salt
- ¼ Tbsp. Trade East White Ground Pepper
Recipe Preparation
1. Place the matchstick carrots in a nonreactive storage container.
2. Combine the remaining ingredients in a stainless steel mixing bowl. Whisk to dissolve the sugar and salt. Pour the pickling brine over the carrots.
3. Cover the storage container. Store at room temperature for 3-4 hours. Drain before use.
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