Makes 3 cups of pickles; can be multiplied.
1/4 cup rice vinegar
1 tsp sesame oil
1/2 tsp sugar or sugar substitute
1/4 tsp kosher salt
1/4 tsp mild red pepper flakes
Large pinch of black sesame seeds
3 cups thinly sliced carrots (6-7 large carrots)
In a large nonreactive (glass or ceramic) bowl, whisk together the rice vinegar, sesame oil, sugar or substitute, salt, pepper flakes and sesame seeds.
Stir in the carrots. Set aside at room temperature, and stir every few minutes for 30 minutes.
Serve at room temperature, or refrigerate for up to two days in an airtight container, and serve cold.