INSTANT PICKLED CARROT WITH GINGER

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Instant Pickled Carrot With Ginger image

Pickle culture in India is as vast and diverse as its people, which is why Usha Prabakaran collected 1,000 recipes for her cult classic cookbook, "Usha's Pickle Digest." Her recipe for an instant carrot pickle, made with ginger and chile, is a simple one to master. It comes together quickly, and lasts for a couple of weeks in the refrigerator. Have it with rice and yogurt, or even in a sandwich with melted cheese.

Provided by Tejal Rao

Categories     easy, quick, condiments, pickles, vegetables, side dish

Time 10m

Yield 1 1/2 cups

Number Of Ingredients 5

1 large carrot, peeled and julienned
1/4 cup fresh lime juice (from 2 limes)
1 (2-inch) piece fresh ginger, peeled and finely chopped (about 2 tablespoons)
2 scant tablespoons kosher salt
1 small green chile, such as serrano, seeded then finely chopped

Steps:

  • In a medium bowl, combine all ingredients; toss thoroughly.
  • Transfer mixture to a clean jar; it is ready to eat right away. Pickles keep at room temperature for 1 week, or refrigerated for 2 weeks.

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