charles phan's pickled carrots

1/4 cup white vinegar
1/4 cup sugar
1/4 tsp kosher salt
1/2 cup carrots
peeled and finely julienned
  • covered container
These carrots keep in the fridge for 1 week. They are an essential component in Vietnamese sandwiches, but we also toss any leftover carrots in salads. Be sure to drain them well before using.
Combine the vinegar, sugar, and kosher salt. Stir until the sugar and salt dissolve.
Add the carrots. Marinate for at least 20 minutes to as long as 1 week. Drain prior to using.
source: Charles Phan's Vietnamese Home Cooking