Pickled Carrots(Carot Chua)

* Exported from MasterCook *

PICKLED CARROTS (CAROT CHUA)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Stephen Ceideburg
3 Carrots
1/2 c Rice vinegar
1 tb Sugar
1/4 ts Salt

These pickles are often served as an accompaniment to
grilled foods that are wrapped in lettuce and herbs at
the table. You may also substitute daikon, radish,
turnip, cucumber, garlic, etc. Peel the carrots; cut
crosswise into 1/8-inch rounds. Combine the vinegar,
sugar, salt and 1/2 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. Mote: For a more
appealing presentation, you can try carving the
carrots into decorative shapes before slicing. Yield:
2 cups.

From "The Foods of Vietnam" by Nicole Rauthier.
Stewart, Tabori & Chang. 1989. ISBN 1-55670-095-4 This
is the very basic recipe that can be, as noted, varied
almost infinitely. I most often see this done with
about equal amounts of daikon and carrot shreds rather
than the rounds.



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