Pickled Asian Carrots



Recipe Preparation

Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. Place the water, rice wine vinegar, sugar, and salt in a stainless-steel mixing bowl. Stir until the sugar has dissolved. Add the matchstick carrots to a nonreactive storage container. Pour the brine over the carrots. Cover the storage container, label, date, and refrigerate for 12 hours or up to 2 days. CCP: Refrigerate at 41°F, or below.

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