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Vietnamese Pickled Carrots (carot Chua)


  • 3 medium carrots, peeled and thinly sliced on the diagonal
  • 1/2 cup rice vinegar
  • 1 tablespoon sugar
  • 1/4 teaspoon salt


  • Place the carrots in a small nonreactive bowl.
  • In a small saucepan combine vinegar, sugar and salt and bring to a boil. Remove and cool slightly. Pour warm vinegar mixture over carrots and allow to marinate for at least 1 hour and up to 2 weeks, refrigerated.