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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