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Carot Chua

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Description Edit

Pickled carrots

Ingredients Edit

Directions Edit

  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.

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