A break from our regularly scheduled programming

for something salty.

Carrot-and-Ginger Quickie Pickles
3 medium carrots
3 ounces fresh ginger, thinly sliced
2 cups water
1/2 cup white vinegar
1/2 cup white wine vinegar
1 tablespoon sea salt
1 tablespoon sugar

Wash and peel your carrots, then use the vegetable peeler to create long strips. Gather these ribbons in a heatproof bowl and set aside.

In a small saucepan, combine the sliced ginger, water, white and white wine vinegars, salt and sugar. Bring to a boil until the sugar and salt dissolve.

Remove the saucepan from the heat and pour the brine through a sieve onto the carrot ribbons. Discard the captured ginger and make sure all of the carrots are submerged in liquid.

Let cool to room temperature. Store in a closed container for up to two weeks in the fridge.

Source: Ever so slightly adapted from Kitchen Scraps: A Humorous Illustrated Cookbook by Pierre A. Lamielle, which incidentally is a comic read.