Vietnamese Pickled Carrots (Carot Chua)

Ingredients

• 3 medium carrots, peeled and thinly sliced on the diagonal
• 1/2 cup rice vinegar
• 1 tablespoon sugar
• 1/4 teaspoon salt

Instructions

Place the carrots in a small nonreactive bowl.

In a small saucepan combine vinegar, sugar and salt and bring to a boil. Remove and cool slightly. Pour warm vinegar mixture over carrots and allow to marinate for at least 1 hour and up to 2 weeks, refrigerated.

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