Difference between revisions of "Carot Chua"
RealRecipes (talk | contribs) m (Text replace - "Category:Cathy's Recipes" to "Category:North American cuisine") |
RealRecipes (talk | contribs) m (Text replace - "* Contributed by [http://groups.yahoo.com/group/catsrecipes/ Catsrecipes Y-Group]" to "From "Catsrecipes Y-Group"<ref>"Catsrecipes Y-Group" http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group</ref>") |
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== Description == | == Description == | ||
Pickled carrots | Pickled carrots | ||
| − | + | From "Catsrecipes Y-Group"<ref>"Catsrecipes Y-Group" http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group</ref> | |
==Ingredients == | ==Ingredients == | ||
Revision as of 10:30, 5 May 2012
Description
Pickled carrots From "Catsrecipes Y-Group"[1]
Ingredients
- 3 carrots
- ½ cup rice vinegar
- 1 tablespoon sugar
- ¼ teaspoon salt
Directions
- Peel the carrots; cut crosswise into ⅛-inch rounds.
- Dombine the vinegar, sugar, salt and ½ 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.
- ↑ "Catsrecipes Y-Group" http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group
