Vietnamese Style Pickled Carrots

Makes 1 quart of pickled carrots.

In a large bowl add the matchstick carrots and salt. With your hands, rub the salt into the carrots until the salt has evenly coated the carrots and let stand 30-40 minutes. They will release a lot of water and become very limp.

Rinse the salted carrots under cold water in a colander and rub gently to remove excess salt. Squeeze out any excess water. The carrots should be rubbery, almost like a steamed carrot.

In a quart-sized mason jar add rice wine vinegar and granulated sugar, screw on the lid and shake until sugar is dissolved. Add the carrots, put the lid on and shake again to cover carrots with the pickling liquid.

Refrigerate for at least 3 hours to allow flavors to develop. Can be stored in fridge for up to two weeks. Serve as a condiment with sandwiches, salads or antipasti.