Pickled carrots are a great accompaniment when making Vietnamese Banh Mi and rice paper rolls. You can substitute daikon, radish, turnip, cucumber, or beetroot instead of carrots.
Pickled carrots Recipe
Makes 2 cups
Ingredients:
½ cup rice vinegar
1 tbsp sugar
¼ tsp salt
½ cup water
3 carrots, peeled, cut into thin sticks
Method:
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.
Smart Tip:
You can substitute daikon, radish, turnip, cucumber, or beetroot instead of carrots.
