Asian Pickles

 Asian Pickles

4 to 6 Kirby or Persian Cucumbers

2 large carrots

1 c. rice vinegar

1/2 c. sugar

3 T. coarse salt

1 2-inch piece fresh ginger

1/2 tsp. red pepper flakes

2 garlic cloves

Slice the cucumbers in to quarters lengthwise.  Peel the carrots and cut in half lengthwise then cut into 1/2 inch thick on the diagonal.  Peel the ginger and cut into thin slices.  Peel the garlic cloves and smash them.  Place the cucumbers and carrots in a medium size bowl.

In a medium saucepan, combine the rice vinegar, sugar, salt, ginger, red pepper flakes and garlic cloves.  Bring to a boil, stirring until the sugar is dissolved.  Pour over the cucumbers and carrots.  Use a small plate to keep the vegetables submerged in the liquid.  Refrigerate until cool, at least 2 hours.  To store, transfer to an airtight container and refrigerate up to 2 weeks.