Post by @itsangusnguyen

🥕 SWEET & SOUR PICKLED CARROTS Link to the julienning tool: https://amzn.to/3RjAPfA One of the easiest little things you can keep in your fridge to make Vietnamese meals instantly better. I showed this using a super simple 1:1:1 volume ratio, so it’s easy to remember and scale up or down however you want. 🥕 Ingredients • 1 cup sugar • 1 cup white vinegar • 1 cup water • Julienned carrots, as much as your brine will cover Adjust the brine to your taste! Add more sugar for sweeter pickles, more vinegar for extra tang, or reduce the sugar if you prefer them less sweet. 1️⃣ Make the brine Add the sugar, vinegar and water to a bowl or jar and stir until the sugar is completely dissolved. No need to boil anything! 2️⃣ Add the carrots Julienne your carrots into thin matchsticks, then pack them into a clean jar or container. Pour the brine over top until the carrots are fully submerged. 3️⃣ Pickle Refrigerate for at least 4 hours before eating, but the longer they sit, the better they get. Overnight is even better! 🥕 STORAGE Keep refrigerated with the carrots submerged in the brine. They’re best within about 1 month, although the high-acid brine can keep them well beyond that when stored properly in a clean container. Serve them with your favourite Vietnamese dishes, tuck them into bánh mì, add them to rice or noodle bowls, or honestly just eat them straight out of the jar. 😂 Once you start keeping pickled carrots in the fridge, you’ll find excuses to put them on EVERYTHING. #VietnameseFood #DoChua #PickledCarrots #VietnameseRecipes #EasyRecipes