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​Pickled Carrot Tops

Friday, August 14, 2015

Courtesy:  Christina Shahriari

1 or 2 bunches carrot tops chopped into 1" pieces (remove bottom 2-3" and save for soup stock!)
2 cups water 
3 tbsp rice wine vinegar 
1 tbsp honey 
1 clove garlic, minced 
pinch of salt 
pinch of freshly ground pepper 
1 tbsp sesame oil 
1 tbsp soy sauce 
1 pinch red pepper flakes 
1 tbsp sesame seeds (optional) 

Place carrot tops in a saucepan and cover with water (approx. 2 cups). Bring to a boil and reduce to a simmer. Add vinegar and sugar, cooking for 20 minutes, then turn up heat to reduce liquid.

Add sesame oil, garlic, salt, and pepper to saute. Add soy sauce, red pepper flakes, and sesame seeds.

Serve warm or cold.

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