Quick Pickled Carrots

Ingredients

• 2 cups Carrots (julienned or cut into thin strips)
• 1 cup Water
• 1/2 cup White Vinegar
• 1/2 cup Rice Vinegar
• 1 tsp Fish Sauce
• 5 tbsp Sugar
• 1 tsp Salt

Instructions

1. 1

   Thinly slice the Carrots into long strips. Place into a sterilized glass jar.

2. 2

   Bring the Water, White Vinegar, Rice Vinegar, Sugar Salt and Fish Sauce to a boil. Pour over the Carrots and allow to cool.

3. 3

   Refrigerate and use within a few weeks.