Quick Pickled Carrots

The fresh carrots is so cheap at the moment, so I decided to make a quick pickled carrot. It is so crispy and a good filling for homemade pork roll or bánh mì!

Ingredients

• 200 grams freshly shredded carrots
• 160 ml water
• 2 tablespoons white sugar
• pinch of salt 
• pinch freshly ground pepper
• 1 cup white wine vinegar

Method

1. Heat the water in the sauce pan gently.  
2. Add sugar and salt, then stir until dissolved.
3. Remove the sauce pan from heat.
4. Add the vinegar and mix to combine.
5. Let the pickling liquid cool down.
6. Put the shredded carrots in each sterilized jar and fill with pickling liquid.
7. Close the jars and refrigerate for at least 1 hour or up to several hours for more flavor. 
8. Drain the pickled carrots before serving.

Note: Store in the refrigerator up to 3 weeks.

Psalm 122:6
Pray for the peace of Jerusalem: they shall prosper that love thee.




Mrs. Shirley Simmons