*  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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