Carot Chua

Description

Pickled carrots

• Contributed by Catsrecipes Y-Group

Ingredients

• 3 carrots
• ½ cup rice vinegar
• 1 tablespoon sugar
• ¼ teaspoon salt

Directions

1. Peel the carrots; cut crosswise into ⅛-inch rounds.
2. Dombine the vinegar, sugar, salt and ½ cup of water in a small saucepan.
3. Bring to a boil.
4. Remove and let cool to room temperature.
5. Add the carrot rounds to the mixture and marinate for at least 1 hour.
6. Drain the carrots before using.
7. Pickled carrots can be stored in a covered jar and refrigerated for 2 to 3 weeks.