Asian-style pickled carrots
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ingredients
3 pcs carrots (larger) 220 ml white rice vinegar 150 ml fish sauce 100 ml water 50 ml granulated sugar / brown sugar 2 cloves garlic 1 pcs red shallots
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Looking for a twist to your usual cuisine? Try Asian pickled carrots. The combination of rice vinegar, fish sauce and spicy peppers is for connoisseurs.
1.
Prepare everything you need. You can get fish sauce and rice vinegar in Asian grocery stores, but also in some supermarkets.
2.
Clean the carrots and cut them into shavings with a vegetable peeler. Clean and chop the shallots and garlic as well.
3.
Put the water on to boil in a saucepan. When it starts to bubble, add the rice vinegar, fish sauce, sugar, garlic, shallots and bell pepper.
4.
When the sugar has dissolved, add the carrots as well. Stir for a while – until the liquid starts to boil again. Remove.
5.
Transfer and strain everything into a preserving jar and leave to cool. Store in the refrigerator. I recommend not skimming until after two or three days. Enjoy!
