Japanese Pickled Carrots

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Pickles are a big part of japanese dining. Small dishes of vegetables like daikon, carrots, etc are usually part of a meal. My friend's mother makes this at home and keeps a long time! I use it as a side to my sandwich lunch!

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Steps

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Boil water in a medium pot and add about a heaped teaspoon of salt.

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In a large porcelain bowl , place the 3 ingredients , rice vinegar , mirin and sesame oil.

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In a separate bowl , grate carrots with a mandolin , about an inch in length.

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When the water starts bubbling , add in the grated carrots to blanch.

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Count to 10.

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Remove carrots and drain.

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Toss carrots into bowl with the 3 ingredients and mix well.

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Add sesame seeds and toss again.

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Let it cool to room temperature.

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Squeeze them into a few medium size jars with the remaining juice.

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Keep refrigerated.

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Stays crunchy and fresh for months !.

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Ingredients

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rice vinegar, mirin, sesame oil, black sesame seed, carrots, salt