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November 2018

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Pickled CarrotsCarot Chua Recipe

Pickled CarrotsCarot Chua recipe and other rice recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

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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 mi ture 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 2 cups.
From The Foods of Vietnam by Nicole Rauthier. Stewart, Tabori and amp 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.

Pickled CarrotsCarot Chua recipe and other rice recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
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Last Reviewed on 2018-11-18



Sunday, Nov 18 2018 Download & Print Pickled CarrotsCarot Chua recipe  PDF   Rice recipes RSS   New

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