Sour Pickled Carrots

1. 1

   These quick pickles are often served as an accompaniment to grilled foods that are wrapped in lettuce and herbs at the table.

2. 2

   You may also substitute daikon, radish, turnip, cucumber, garlic, etc.

3. 3

   Peel the carrots or other vegetables; cut crosswise into 18 inch rounds.

4. 4

   Combine the vinegar, sugar, salt and 1/2 cup of water in a small saucepan.

5. 5

   Bring to a boil.

6. 6

   Remove and let cool to room temperature.

7. 7

   Add the carrot rounds to the mixture and marinate for at least 1 hour.

8. 8

   Drain the carrots before using.

9. 9

   Pickled carrots can be stored in a covered jar and refrigerated for 2 to 3 weeks.

10. 10

    Note: For a more appealing presentation, you can try carving the carrots rounds into pleasing shapes.

* Per serving · 4 servings · Values may vary.

No additional tips available.