1 pound carrots, peeled and sliced 1/4-inch thick
1 tablespoon peeled and thinly sliced galangal or fresh ginger
1 tablespoon grated lime zest (absolutely no white pith)
2 teaspoons pickling salt
Pack the carrots, galangal, and lime zest in a 1-quart mason jar (or 2 pint jars), leaving 1 inch of headspace at the top, and set aside.
Combine the pickling salt and 2 cups of water in a nonreactive saucepan and heat to dissolve. Cool to room temperature.
Ladle the liquid into the jar, leaving 1/2 inch of headspace and completely covering the carrots. Cover the top of the jar with a square of cheesecloth and secure it with the jar’s band. Place the jar in a dark spot that hovers between 65°F and 75°F, and leave it for 5 days, checking daily to remove any white mold that accumulates on top.
Remove the cheesecloth, cap the jar with the regular lid, and place in the fridge. Use it within a week.
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Reprinted with permission from The Broad Fork by Hugh Acheson, copyright © 2015. Published by Clarkson Potter.