Photo: Gabriel Gurrola
Estimated Nutrition (whole recipe, rough)
77
Calories
1g
Protein
0g
Fat
19g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Carrot | 1 medium (61g) | 25 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 carrots
- ½ cup rice vinegar
- 1 tablespoon sugar
- ¼ teaspoon salt
Directions
1
Peel the carrots; cut crosswise into ⅛-inch rounds.
2
Dombine the vinegar, sugar, salt and ½ cup of water in a small saucepan.
3
Bring to a boil.
4
Remove and let cool to room temperature.
5
Add the carrot rounds to the mixture and marinate for at least 1 hour.
6
Drain the carrots before using.
7
Pickled carrots can be stored in a covered jar and refrigerated for 2 to 3 weeks.
8
Category:Cathy's Recipes
9
Category:Vietnamese Vegetarian
10
Category:Pickle Recipes
11
Category:Carrot Recipes
12
Category:Rice vinegar Recipes
Recipe sourced from
fandom