Pickled carrots with ginger

• 1 large carrot, peeled and julienned

• ¼ cup fresh lime juice (from 2 limes)

• 1 (2-inch) piece fresh ginger, peeled and finely chopped

• 2 tablespoons kosher salt

• 1 small green chile, seeded and finely chopped

Combine everything, store in a clean jar in fridge for up to 2 weeks.

Recipe from NYTimes