Makes 2 cups
½ cup rice vinegar
1 tbsp sugar
¼ tsp salt
½ cup water
3 carrots, peeled, cut into thin sticks*
Combine rice vinegar, sugar, salt and water in a small saucepan. Bring to a boil. Remove and let cool to room temperature.
Add carrot sticks to the cooled mixture, marinate for at least 1 hour. Drain carrots before using.
Pickled carrots can be stored in a covered jar and refrigerated for 2 to 3 weeks.
*You can substitute daikon, radish, turnip, cucumber, or beetroot instead of carrots.
This is a great accompaniment to our Vietnamese Banh Mi. Recipe in the March 2014 issue of MiNDFOOD with Emma Thompson on the cover.
