Difference between revisions of "Carot Chua"
RealRecipes (talk | contribs) m (Text replace - ". Category:North American cuisine" to ". ==References== <references/> Category:North American cuisine ") |
RealRecipes (talk | contribs) m (Text replace - "\[\[Category:Vietnamese ([^cC])(.*)\]\]" to "Category:Vietnamese cuisine Category:$1$2 Recipes") |
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[[Category:North American cuisine]] | [[Category:North American cuisine]] | ||
| − | [[Category:Vietnamese Vegetarian]] | + | [[Category:Vietnamese cuisine]] |
| + | [[Category:Vegetarian Recipes]] | ||
[[Category:Pickle Recipes]] | [[Category:Pickle Recipes]] | ||
[[Category:Carrot Recipes]] | [[Category:Carrot Recipes]] | ||
[[Category:Rice vinegar Recipes]] | [[Category:Rice vinegar Recipes]] | ||
Revision as of 15:35, 8 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.
References
- ↑ "Catsrecipes Y-Group" http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group
