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Pickled Carrot and Celery

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Ingredients (Serves 4)
* 200g carrot
* 200g celery
* 50g fresh ginger
* thinly sliced cayenne pepper a little

< for the pickling vinegar >
* 1cup /200ml mirin sweet cooking sake
* 1 cup/200ml vinegar
* 2 tbsp sugar
* 2 tsp salt

1 Heat the mirin in a small pan. When it comes to the boil, turn the heat down low and simmer for 3 minutes. Remove form the heat and add the vinegar, sugar and salt while still hot. Stir until the sugar and salt are dissolved, then cool.

2 Peel the carrots, remove any stringy parts from the celery and julienne both the carrots and celery into 5cm long strips. Peel the ginger and cut into similar size strips.

3 Put the carrot, celery, ginger and cayenne pepper in a jar. Pour the pickling vinegar over and refrigerate. It can be kept for up to one week.

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