Directions

1. In a stainless steel or glass saucepan, bring the water, vinegar, salt, sugar, and ginger up to a boil.
2. When it reaches a boil, shut off the heat, and let ingredients steep for 10 minutes.
3. Meanwhile, wash all your carrots and use a vegetable peeler to peel off long strips of carrot.
4. Peel three or four ribbons off one side, then rotate and peel from another side until you are left with a skinny little carrot and a lovely pile of carrot ribbons.
5. Put the ribbons in a heatproof glass or stainless steel container or bowl.
6. Strain the warm pickling liquid over the carrots using a mesh strainer, making sure carrot ribbons are fully submerged. Allow the carrots to cool to room temperature then transfer the carrots and liquid into jars and keep in the fridge for up to a month.