Pickled carrots (carot chua)
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Pickled carrots (carot chua)
  Sauces    Carrots  
Last updated 6/12/2012 12:50:49 AM. Recipe ID 12304. Report a problem with this recipe.
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      Title: Pickled carrots (carot chua)
 Categories: Sauces
      Yield: 1 Servings
           Stephen Ceideburg
      3    Carrots
    1/2 c  Rice vinegar
      1 tb Sugar
    1/4 ts Salt
  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.

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Recipe ID 12304 (Apr 03, 2005)

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