FarmShare Kitchen: Vietnamese Pickled Carrots
Vietnamese Pickled Carrots
1 1/4 cup water
1 1/4 cup vinegar
1 tbsp sugar
1 tbsp salt
1 1/2 cups carrots, shredded
Mix water, vinegar, sugar, and salt in sauce pan and bring to boil, stirring to dissolve sugar and salt.
Fill clean jar with shredded carrots. Pour liquid over the carrots and refrigerate for 3-5 days before using.
Pickled carrots will keep up to a month in the refrigerator.
1 1/4 cup water
1 1/4 cup vinegar
1 tbsp sugar
1 tbsp salt
1 1/2 cups carrots, shredded
Mix water, vinegar, sugar, and salt in sauce pan and bring to boil, stirring to dissolve sugar and salt.
Fill clean jar with shredded carrots. Pour liquid over the carrots and refrigerate for 3-5 days before using.
Pickled carrots will keep up to a month in the refrigerator.