Ginger Pickled Carrots

Peel carrots. Using the vegetable peeler, cut the carrots into thin ribbons. Place the carrot ribbons in a large heatproof bowl and set a fine-mesh sieve over the bowl.

Combine water, vinegar, ginger, sugar and salt in a medium saucepan. Bring to a boil over medium-high heat. Cook until the sugar and salt are dissolved. Pour the brine through the sieve, making sure the carrots are completely immersed. Cover and let cool to room temperature, about 30 minutes.

Transfer the carrots and brine to a clean container, cover tightly and refrigerate for at least 2 hours or up to 2 weeks.