Pauline Nguyen, Luke Nguyen, Mark Jensen

Pickled Carrots

Cà Rốt Chua

Preparation info
  • Makes enough for

    12

    rolls. This is a component of .
    • Difficulty

      Easy

Appears in
top 1000Secrets of the Red Lantern: Stories and Vietnamese Recipes from the Heart
Secrets of the Red Lantern

By Pauline Nguyen, Luke Nguyen and Mark Jensen

Published 2007

  • About

Ingredients

  • 375 ml (13 fl oz/1½ cups) rice vinegar
  • 220

Method

Add the rice vinegar, sugar and salt to a saucepan over high heat, stir to dissolve the sugar and bring to the boil. Remove from the heat and set aside to cool. Coarsely grate the carrots and add to a pickling jar, pour over the pickling liquid and leave to mature overnight.