Ingredients Jump to Instructions ↓

  1. Stephen Ceideburg 3 Carrots

  2. 1/2 c Rice vinegar

  3. 1 tb Sugar

  4. 1/4 ts Salt

  5. 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

  6. 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

  7. 2 cups.

  8. 1989. ISBN

  9. 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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