Recipe Cuisine: Vietnamese
Theme: Meat-Free Marvels
Pickled Carrot
By: Emma Perrier
Ingredients
- Shredded Carrot / Onion or Radish
- 1.5 cups of boiling water
- A little less than 1/2 a cup of sugar
- Pinch of salt
- 3/4 cup of rice wine vinegar
Product used in recipe
- OBENTO - RICE WINE VINEGAR
Method
- Put the vegetables in an airtight jar, jam them in.
- Put the boiling water, sugar and salt in a bowl and let the sugar dissolve
- Put in the rice wine vinegar and stir
- Pour the vinegar mixture into the jar of veggies (pour over the top of the veggies and to the top of the jar)
- Whilst hot put the lid on the jar and put it in the fridge
- Let sit for at least 2 hours before serving
