Carot Chua

Description
Pickled carrots
 * Contributed by Catsrecipes Y-Group

Ingredients

 * 3 carrots
 * ½ cup rice vinegar
 * 1 tablespoon sugar
 * ¼ teaspoon salt

Directions

 * 1) Peel the carrots; cut crosswise into ⅛-inch rounds.
 * 2) Dombine the vinegar, sugar, salt and ½ cup of water in a small saucepan.
 * 3) Bring to a boil.
 * 4) Remove and let cool to room temperature.
 * 5) Add the carrot rounds to the mixture and marinate for at least 1 hour.
 * 6) Drain the carrots before using.
 * 7) Pickled carrots can be stored in a covered jar and refrigerated for 2 to 3 weeks.