Pickled carrots

By Sally Cameron

Pickled carrots
Pickled carrots can make an appearance into any sandwich or salad., and are a great addition to rice paper rolls and sliders.

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.

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