Pickled Carrots (Carot Chua)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
2 cups N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
3 carrots 1/2 cup rice vinegar 1 tablespoon sugar
1/4 teaspoon salt



1 Peel the carrots; cut crosswise into 1/8-inch rounds.
2 Combine the vinegar, sugar, salt and 1/2 cup of water in a small saucepan. Bring to a boil. Remove and let cool to room temperature.
3 Add the carrot rounds to the mixture and marinate for at least 1 hour. Drain the carrots before using.
4 Pickled carrots can be stored in a covered jar and refrigerated for 2 to 3 weeks.

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