Difference between revisions of "Carot Chua"
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# Peel the carrots; cut crosswise into ⅛-inch rounds. | # Peel the carrots; cut crosswise into ⅛-inch rounds. | ||
# Dombine the vinegar, sugar, salt and ½ cup of water in a small saucepan. | # Dombine the vinegar, sugar, salt and ½ cup of water in a small saucepan. | ||
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[[Category:North American cuisine]] | [[Category:North American cuisine]] | ||
| − | [[Category:Vietnamese Vegetarian]] | + | [[Category:Vietnamese cuisine]] |
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[[Category:Pickle Recipes]] | [[Category:Pickle Recipes]] | ||
[[Category:Carrot Recipes]] | [[Category:Carrot Recipes]] | ||
[[Category:Rice vinegar Recipes]] | [[Category:Rice vinegar Recipes]] | ||
Latest revision as of 09:59, 15 July 2012
Description
Pickled carrots From "Catsrecipes Y-Group"[1]
Ingredients
- 3 carrots
- ½ cup rice vinegar
- 1 tablespoon sugar
- ¼ teaspoon salt
Procedures
- 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.
References
- ↑ "Catsrecipes Y-Group" http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group
