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Thai Pickled Carrots
Adapted from "All Around the World Cookbook" by Sheila Lukins, Workman Publishing Company, 1994

8 oz carrots, peeled and cut into match sticks about 2 inches long
1 Tbs coarse salt
1 cup rice wine vinegar
2 Tbs light brown sugar
Crushed red chili pepper flakes, to taste

Place the carrots in a bowl and toss with the salt. Allow to sit for 1 hour. Drain well. Meanwhile, combine the vinegar, brown sugar, and chili flakes in a small saucepan. Heat over moderate heat until the sugar dissolves. Allow to cool to room temperature. Add the vinegar mixture to the carrots and toss well. Allow to marinate for 1 to 2 hours before serving, or store covered in the refrigerator for up to 2 weeks. Makes about 1 1/2 cups.

Yield: About 1 1/2 Cups

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