Pickled Carrots (carot Chua)

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Jonathan Leeman

CATEGORY	CUISINE	TAG	YIELD
		Sauces	1	Servings

INGREDIENTS

		Stephen Ceideburg
3		Carrots
1/2	c	Rice vinegar
1	T	Sugar
1/4	t	Salt

INSTRUCTIONS

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.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 165 Calories From Fat: 2 Total Fat: <1g Cholesterol: 0mg Sodium: 757.5mg Potassium: 1633.8mg Carbohydrates: 86.4g Fiber: 6.8g Sugar: 24.1g Protein: 2.3g