You! Yes you who are eating ramen for lunch yet again because we are in quarantine and it’s a dime a bag and keeps forever. You need to shake things up a little before you go a little nuts so here’s my gift to you. A sharp and slightly spicy pickle that takes just minutes and will keep all week.

Ingredients

• 4 carrots, thinly sliced
• 1 shallot, thinly sliced
• 1 cup rice wine vinegar
• 1/4 cup sesame oil
• 1 tsp. togarashi seasoning
• 2 tbsp. soy sauce
• 1 tbsp. chili paste

Directions

1. Place carrots and shallot in a sterile canning jar.
2. Put vinegar, oil, soy sauce, chili paste and seasoning into pot and bring to a boil.
3. Add to jar and seal. Keep in fridge for about 2 weeks.

It may not cover the whole thing but it should cover most of it. Just shake before you use. I recommend against adding water because the oil will separate and it doesn’t become very appetizing to look at. I speak from experience. If you would like to add water because it doesn’t cover everything then omit the sesame oil.