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Carrot Pickles, Thai (P, TNT)
Source: adapted from "All Around the World Cookbook," by Sheila Lukins
Yield: about 1-1/2 cups

8 oz. carrots, peeled and cut into match sticks about 2" long
1 tbsp. kosher coarse salt
1 cup rice wine vinegar
2 tbsp. light brown sugar
crushed red chili pepper flakes, to taste

Place the carrots in a bowl and toss with the salt. Allow to sit for 1 hour. Drain well.

Meanwhile, combine the vinegar, brown sugar, and chili flakes in a small saucepan. Heat over moderate heat until the sugar dissolves. Allow to cool to room temperature.

Add the vinegar mixture to the carrots and toss well. Allow to marinate for 1-2 hours before serving, or store covered in the refrigerator for up to 2 weeks.

Poster's Notes:
These pickled carrots make a wonderful condiment with curry, and add a tangy, sweet and sour note to salads.

Posted by Dotty B., Z'L

Nutritional Info Per Serving: N/A