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Thai Pickled Carrots

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Ingredients
  Carrots 8 Ounce, peeled and cut into 2 1/2 inch long matchsticks (4 Medium Ones)
  Coarse salt 1 Tablespoon
  Rice wine vinegar 1 Cup (16 tbs)
  Packed light brown sugar 2 Tablespoon
  Dried red chilies 3 Can (30 oz) (Such As Bird Eye Chinese, Or Other Small Red Chilies)
Directions

GETTING READY
1. In a bowl, toss carrots in salt.
2. Let the carrots sit for 1 hour; toss once or twice.
3. Drain well and return to the bowl.

MAKING
4. In a small saucepan, blend vinegar and sugar.
5. Lightly crush dry red chilies and discard seeds.
6. Add crushed chilies to the saucepan.
7. Gently heat the saucepan for 1 1/2 to 2 minutes to dissolve sugar.
8. Cool to room temperature.

FINALISING
9. Toss carrots in cooled vinegar mixture and let it stand for another 1 hour.

SERVING
10. Drain and serve.

Recipe Summary

Difficulty Level: 
Easy
Channel: 
VeganLife
Cuisine: 
Thai
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Interest: 
Holiday, Everyday, Healthy
Restriction: 
Vegan, Vegetarian
Ingredient: 
Carrot
Preparation Time: 
5 Minutes
Cook Time: 
2 Minutes
Ready In: 
7 Minutes
Servings: 
4

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