Recipe
Quick Pickled Carrots
Ingredients
- 1 cup rice vinegar
- 3 tablespoons sugar
- 1 fresh red chile pepper, such as cayenne, thinly sliced crosswise, or ¼ teaspoon crushed red pepper
- ¼ teaspoon salt
- 2 large carrots, peeled and thinly sliced on the diagonal
Directions
In a medium saucepan bring the vinegar, sugar, chile, and salt to a boil, stirring until sugar is dissolved. Remove from the heat and set aside to cool briefly.
Pour warm pickling liquid over the carrots in a heatproof, nonreactive bowl and set aside at least 1 hour before using, or cover and refrigerate for up to several days.
Recipe Details
- Dish Type: Condiment [4]
- Cuisine: Vietnamese [5]
- Cooking Method: Boiling [6]
- Occasion: Any [7]
- Effort Level: Simple [8]
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