Difference between revisions of "Carot Chua"
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# Pickled carrots can be stored in a covered jar and refrigerated for 2 to 3 weeks. | # Pickled carrots can be stored in a covered jar and refrigerated for 2 to 3 weeks. | ||
| − | [[Category: | + | [[Category:North American cuisine]] |
[[Category:Vietnamese Vegetarian]] | [[Category:Vietnamese Vegetarian]] | ||
[[Category:Pickle Recipes]] | [[Category:Pickle Recipes]] | ||
[[Category:Carrot Recipes]] | [[Category:Carrot Recipes]] | ||
[[Category:Rice vinegar Recipes]] | [[Category:Rice vinegar Recipes]] | ||
Revision as of 11:36, 31 March 2012
Description
Pickled carrots
- Contributed by Catsrecipes Y-Group
Ingredients
- 3 carrots
- ½ cup rice vinegar
- 1 tablespoon sugar
- ¼ teaspoon salt
Directions
- Peel the carrots; cut crosswise into ⅛-inch rounds.
- Dombine the vinegar, sugar, salt and ½ cup of water in a small saucepan.
- Bring to a boil.
- Remove and let cool to room temperature.
- Add the carrot rounds to the mixture and marinate for at least 1 hour.
- Drain the carrots before using.
- Pickled carrots can be stored in a covered jar and refrigerated for 2 to 3 weeks.
