Thai Pickled Carrots

• 8 oz carrots, peeled and cut into match sticks about 2 inches long
• 1 Tablespoons coarse salt
• 1 cup rice wine vinegar
• 2 Tablespoons light brown sugar
• Crushed red chili pepper flakes, to taste

Instructions:
Place the carrots in a bowl and toss with the salt. Allow to sit for 1 hour. Drain well. Meanwhile, combine the vinegar, brown sugar, and chili flakes in a small saucepan. Heat over moderate heat until the sugar dissolves. Allow to cool to room temperature. Add the vinegar mixture to the carrots and toss well. Allow to marinate for 1 to 2 hours before serving, or store covered in the refrigerator for up to 2 weeks.
Makes about 1 1/2 cups.