Ladies and gentlemen, meet your new All-Time Greatest SME Blog Comment. Regarding the Momofuku Vinegar Pickles,
Many thanks for this very easy recipe. I live on a tropical island in the Philippines, and the available local fruit is very bland, because most of it has no acid. I actually started with tambis (Syzigium aqueum) and papaya fruit. They’re a revelation. Now, I’ve got into guava, sayote, cucumbers, okra, and aubergines (eggplant). Your carrots should be good. A common bar snack in the Middle East is carrots cut into batons and sprinkled with lemon juice.
The IP address checks out…dude really is in the Philippines. And seriously what can’t you pickle with this recipe?
(The previous title holder, if you must.)