These Vietnamese-inspired pickles are delicious on sandwiches and in salads. If you can’t find store bought matchstick carrots, simply cut into thin batons or rounds. Give your pickles at least a day to rest in the fridge before you use them, the flavour will be worth the wait.

1. Place carrots in a colander. Sprinkle 2 tsp sugar and 1/2 tsp of salt and toss carrots until coated. Let sit for 5 minutes.
2. Lightly squeeze excess water from carrots and pack in jar or container, placing star anise about half way up the container. Leave about 1/4” inch of space at the top of the jar.
3. In a small pot, combine 1/4 cup sugar, vinegars, water and soy sauce. Slowly stir to dissolve sugar are you bring the brine to a simmer. Let cook for about a minute then pour over the carrots. Ensure vegetables are completely submerged in the water.
4. Allow to cool at room temperature then place in the fridge and let rest for at least 24 hours.