Pickled Carrots
3 Carrots
1/2 cup Rice Vinegar
1 tablespoon Sugar
1/4 teaspoon Salt
Peel carrots, crosscutting them into 1/8 inch rounds. Combine the vinegar, sugar, salt and 1/2 cup water in a small saucepan. Bring to a boil. Remove and let cool to room temperature. Add the carrot rounds to the mixture and marinate for at least 1 hour. Drain the carrots before using. Pickled carrots can be stored in a covered jar and refrigerated for 2 to 3 weeks.
