Carrot thinnings are the Baldwin brothers of the garden–oddly attractive but likely a chore to deal with. What does a person do with little tiny carrots? In a salad, carrot thinnings look like they’ve sort of wandered into the bowl. On a plate, they look limp and unappealing.

But the those carrot thinnings persist in being something that you must be able to use. Enter he answer for everything: Pickles.

Ingredients:

1/2 lb of carrot thinnings

1 1/2 cup water

1 1/2 cup rice vinegar

1 1/2 tsp salt

1 Thai chili
What to do:

Place water, vinegar, salt and chile into a pot and bring to a simmer – 5 minutes

Place carrots into a shallow bowl with the tops hanging out.

Note: the carrots are so small that they will be ready in just a few hours. If using baby carrots, give them 2 days to properly pickle.