Under The Squash Vines

Cà Rốt Chua: Pickled Carrots

Ingredients: 

For the vegetables:

1 pound fresh carrots, shredded or cut into matchstick size

1 small white onion, sliced

6 cloves garlic, whole

OPTIONAL: sliced ginger pieces

1/2 tablespoon sea salt

For the brine:

Sea Salt to taste

Sugar to taste

1 part rice vinegar to 2 parts boiling water

Instructions: 

1.  In a bowl, combine salt and carrots. Mix well. Set aside 30 minutes. Drain out liquids.  Wash thoroughly.

2. In a bowl, combine the water, vinegar, salt and sugar together. Taste to your preference.

3. Add all the veggies to a sanitized air tight jar. Submerge with the brine (water and vinegar mixture). Store in the fridge for at least 24 hours before eating. Keep up to 4 weeks.

4. Enjoy with rice, bánh mì, and all other Vietnamese braised dishes.