1lb carrots, peeled and cut thinly into diagonal slices
2 t finely julienned or grated fresh ginger
1 serranco chili slices into paper think rings
¾ C rice wine vinegar
½ C cider vinegar
1/3 C sugar
2 ½ t pickling salt
grated rind of 1 orange
pickled ginger for garnish

Pour enough boiling water over carrots to amply cover them. Let stand 1 minute, stirring to separate. Drain and plunge into ice water to chill, drain

Combine ginger chili, vinegars sugar and salt in non corrosive saucepan, simmer ov moderate heat add carrots, stir to cover carrots. Remove from heat and add orange rind. Let stand at room temperature until cool. Refrigerate overnight, serve cool or at room temperature garnished with pickled ginger

PICKLED CUCUMBER

These are the kind you just make and have in the fridge, not the canning kind

Sliced and peeled cucumber
Thinly sliced red or white onion – lots
White vinegar and water try 2/3 vinegar to 1/3 water,
Sugar
Mix up the vinegar and water, add sugar – say a Tblsp per cup of liquid
Put into a non reactive jar or bowl, cover cukes and onion with liquid

To serve it is nice to take them out of the liquid, sprinkle with a little kosher salt and dill.