Pickled Carrots (AKA the perfect sandwich toppers)

These might seem like a strange idea if you've never had them. But the first time I had pickled carrots years ago was on a Vietnamese sandwich called banh mi, which I promptly called the Vietnamese hoagie. I am a die-hard-it-has-to-be-the-perfect-hoagie girl. For the same reason I NEED dill pickles on my hoagie, a banh mi sandwich NEEDS pickled carrot. Pickled deliciousness is the perfect balance to the rich saltiness of all the meat.

These are simple to make, speedy quick, and keep well in the fridge to use on all kinds of things to brighten them up and add some zip. I've used them on sandwiches, banh mi, tacos, salads, and more. Enjoy!

Pickled Carrots

Makes 2 cups

Ingredients:

• 1 c. white vinegar
• 1/3 c. sugar
• 1 tsp. kosher salt
• 2 c. carrots, peeled and cut into 4 in long sections, shredded through shredding blade of a food processor or shred by hand on a grater

Directions:

1. In a small bowl, combine vinegar, sugar, and salt. Stir until dissolved.
2. Add carrots and stir until combined. Let stand for 30 minutes before using.
3. Refrigerate for later use and drain well before serving.