Pickled Carrots

From “Vietnamese Home Cooking” p. 67

Ingredients

1/4 cup distilled white vinegar
1/4 cup sugar
1/4 teaspoon kosher salt
1/2 cup peeled and finely julienned carrots

Directions

In a small bowl, combine the vinegar, sugar, and salt and stir until the sugar and salt have dissolved. Add the carrots and let stand for at least 20 minutes before serving. If not using right away, cover and refrigerate for up to a week. Drain the carrots well before using.