Side Pannel
Pickled Carrots (Carot Chua)
Pickled Carrots (Carot Chua)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Sauces
Ingredients List
- Stephen Ceideburg
- 3 Carrots
- 1/2 c Rice vinegar
- 1 tb Sugar
- 1/4 ts Salt
Directions
These pickles are often served as an accompaniment to grilled foods that
are wrapped in lettuce and herbs at the table. You may also substitute
daikon, radish, turnip, cucumber, garlic, etc. Peel the carrots; cut
crosswise into 1/8-inch rounds. 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. 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. Mote: For a more
appealing presentation, you can try carving the carrots into decorative
shapes before slicing. Yield: 2 cups.
are wrapped in lettuce and herbs at the table. You may also substitute
daikon, radish, turnip, cucumber, garlic, etc. Peel the carrots; cut
crosswise into 1/8-inch rounds. 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. 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. Mote: For a more
appealing presentation, you can try carving the carrots into decorative
shapes before slicing. Yield: 2 cups.
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