Ingredients
¾ cup | White vinegar |
½ cup | White sugar |
1 tsp | Salt |
300 g | Carrots, shredded (Main) |
1 small handful | Coriander leaves, roughly chopped |
1 small handful | Mint leaves, roughly chopped |
Directions
- Place the vinegar, sugar and salt in a medium saucepan over low heat. Allow the sugar to dissolve, increase the heat and bring to boiling point. Remove and allow to cool.
- Place the carrot in a clean, dry ceramic or glass bowl and pour over the cooled pickling liquid.
- The pickled carrot can be eaten within an hour or cover and place in the fridge overnight. Before eating, stir through the roughly chopped herbs.
See more of Kathy's Asian inspired dishes