Carot Chua
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.
