These sweet and spicy quick pickled carrots taste great on a banh mi or any other sandwich, salad or a grain bowl. Or eat them right out of the jar!

Ingredients

• 4 medium carrots, peeled and julienned
• 1 inch piece of ginger, thinly sliced
• 2 to 3 slices jalapeño, optional
• 1 cup water
• 1/2 cup cider vinegar
• 1 tablespoon pure maple syrup
• 1 teaspoon salt

Directions

1. Place carrots, ginger, and jalapeño, if using, in a clean pint jar with a lid.
2. In a small saucepan, bring water, vinegar, maple syrup, and salt to a boil.
3. Pour as much of the brine over the carrot mixture in the jar as needed to cover.
4. Screw on jar lid and chill at least 2 hours. Store in the refrigerator for 2 to 3 weeks.