Pickled Carrots and Celery

Have a jar full of it ready in your fridge. Perfect healthy snack if you are feeling hungry during the day or as a saladr to take with you for lunch at work. You will need Mirin to do this recipe, easy to find in supermarket in the Japanese specialities, and I will post more recipes using that specific ingredients.

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Serves 4

Carrots (400g) – Celery (200g) – Fresh ginger (80g) – Mirin (200 ml) – Rice vinegar – Sugar ( 3 tsp) – Salt (2 tsp)

1. Peal the carrots and celery and chop them in Julienne. Do the same with the ginger. Put them in a glass jar.

2. Heat the mirin in a pan until it boils. Turn down the heat, simmer for 3 minutes and turn off the heat. Then, add the remaining ingredients and stir until salt and sugar are dissolved.

3. Once the vinegar is cold, pour it over the vegetables and refrigerate (good up to 1 week)

Source:Everyday Harumi, Simple Japanese food for family and friends, Conran Octopus, 2009.

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