10 mins, plus brining time
From the hands of Chef David Chang of Momofuku, this simple pickle recipe is sweet, crunchy, and delicately flavored with caraway seeds.
Special equipment: If you have a mandoline and are comfortable using it, this is a perfect time to pull it out because it’ll help you get uniformly thin slices.
What to buy:Kombu is a broad, thick form of seaweed that is an essential ingredient in dashi, a Japanese broth. It can be found in Asian markets and online.
Game plan: The pickled carrots need to be made at least 1 day in advance, so plan accordingly. Any leftover carrots can be stored in the refrigerator for up to 2 months.
1 pound medium carrots, peeled and sliced paper thin
2 (4-inch-by-2-1/2-inch) pieceskombu
1 1/2 teaspoonscaraway seeds
1 cuprice vinegar
1 cupgranulated sugar
2 tablespoonskosher salt
Place the carrots and kombu in a 1-quart jar, leaving at least 1/2 inch of room at the top of the jar.
Make the brine: Toast the caraway seeds in a small saucepan over medium heat until fragrant, about 2 minutes. Add the vinegar, sugar, water, and salt, whisk to dissolve the sugar and salt, and bring to a rapid simmer.
Immediately pour the brine over the carrots, making sure to cover them completely but leaving 1/4 inch of room at the top of the jar. Let cool to room temperature, about 1 hour.
Cover the jar with a tightfitting lid. Shake the jar or turn it upside down to evenly distribute the brine and spices, then place it in the refrigerator for at least 1 day and preferably 1 week before using. (The pickled carrots can be kept in the refrigerator for up to 2 months.)