Quick Pickled Carrots

  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 1/2 cup distilled white vinegar
  • 3 large carrots, julienned on a mandoline or shredded

In a large bowl, stir the sugar and salt into the vinegar until completely dissolved. Add the julienned carrots and cover tightly with plastic wrap. Let the carrots marinate for at least 30 minutes at room temperature or refrigerate overnight.

We used these when we made Banh Mi tacos.  There may be better, but it got us through the moment.

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