Recipe
Vietnamese Pickled Carrots (carot Chua)
Ingredients
- 3 medium carrots, peeled and thinly sliced on the diagonal
- 1/2 cup rice vinegar
- 1 tablespoon sugar
- 1/4 teaspoon salt
Directions
- 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.
Recipe Details
- Source: Emeril Live EM0220
- Dish Type: Misc
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