Korean Taco Pickles

Ingredients

For the pickling liquid - 1 cup rice vinegar - 1/2 cup sugar - 1/2 cup water - 1/4 cup soy sauce - 1/4 cup Korean chili paste - 1 tablespoon dried oregano

For pickling - 1 tablespoon canola oil - 2 large carrots, peeled and cut into 1/2-inch rounds or half moons - 6 ounces pearl onions, peeled and halved (chopped white works too) - 6 cloves garlic, halved lengthwise - 6 large green Korean chilies, cut into 1/2-inch rounds (jalapeno works too) - 1 small lime, cut in half lengthwise, then cut into 1/2-inch-thick slices

Instructions

• In a 2-quart pot, stir together the vinegar, sugar, and water. Bring to a sboil over high heat, stirring to help the sugar dissolve.
• Whisk in the soy sauce, chili paste, and oregano. Let cool to room temp.
• Sear the carrots.
• Sear the other side of the carrots.
• Add the onions and garlic, cook for 2 minutes more.
• Add the chilies, stir to blend, then transfer the vegetables to the container.
• When pickling liquid has cooled completely, add it to the container with the vegetables, along the with th elime.
• Let sit for at least 1 hour.

Store the pickles covered for up to 3 weeks.

Notes

From My Rice Bowl