Pickled Asian Carrots

CCP: Wash hands.

1. Place the water, rice, vinegar, sugar, and salt in a stainless-steel mixing bowl. Mix until sugar has dissolved.

2. Place the carrots in a nonreactive storage container. Pour the brine over the carrots.

3. Cover the storage container and refrigerate for 12 hours. Can be stored up to 2 days. Drain before use. CCP: Refrigerate at 41°F, or below.

Note: Pickling brine may be used on most all cut vegetables, such as celery, cucumbers, radishes, cauliflower and onions.