A Vietnamese staple, pickled vegetables accompany and liven up dishes. This is a cheat on the traditional way, where more vinegar and sugar are needed; of course, it doesn’t keep as well as the real deal. Eat them within 1 week maximum. But given how quickly they seem to disappear when I make them, that shouldn’t be an issue…
Ingredients:
- 3 big carrots (700g)
- 4tbsp white malt vinegar or spirit vinegar (for food use)
- 4tbsp water
- 2+1tbsp caster sugar
- 1tsp salt
- Coarsely grate the carrots with a grater or a julienne peeler. Put them in a bowl, sprinkle with 1tbsp sugar, the salt, toss well to cover, leave 3 minutes to rest.
- In the meantime, pour the remaining sugar, the vinegar and the water in a saucepan. Put to boil, then turn off the flame.
- Rinse the carrots quickly, drain and squish them well to eliminate as much water as possible. Transfer to a shallow container.
- Pour over the hot vinegar. Cover, leave to cool completely and put in the fridge at least 3 hours before eating.