Instant Pickled Carrot With Ginger

This Indian-style quick pickle takes about ten minutes and is ready to eat as soon as it's in the jar. Spoon it alongside rice and yogurt, or tuck it into a grilled cheese sandwich.

Makes 1½ cups · 10 minutes

Ingredients

• 1 large carrot, peeled and cut into thin matchsticks
• ¼ cup fresh lime juice (from 2 limes)
• 1 (2-inch) piece fresh ginger, peeled and finely chopped (about 2 tablespoons)
• 2 scant tablespoons kosher salt
• 1 small green chile, such as serrano, seeded and finely chopped

Instructions

1. Put the carrot, ginger and chile in a medium bowl.
2. Add the lime juice and salt and toss thoroughly so every piece is coated.
3. Pack the mixture into a clean jar. You can eat it right away.
4. Keep the pickle at room temperature for up to 1 week, or in the refrigerator for up to 2 weeks.

Adapted from Usha Prabakaran via Tejal Rao, NYT Cooking.