• 1/2 cup rice vinegar
  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • 4 large carrots(about 12 oz.), peeled and cut into 2-by-1/4-inch matchsticks
  • 2 teaspoons salt


In a small saucepan, combine vinegar, sugar, and salt; heat over low heat until sugar and salt are dissolved. Remove from heat, and let cool to room temperature. Meanwhile, in a medium-size bowl, toss carrot strips with salt; set aside 5 minutes. Using your hands, squeeze carrot strips to extract as much liquid as possible. (The strips should be limp.) Rinse under cold water and drain well. Fill a glass jar with carrot strips, then pour vinegar sauce on top. Cover, and marinate at room temperature for at least 2 hours or in the refrigerator for up to 5 days. Drain just before serving.

Makes 8 servings.

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Submitted 6/13/05.
Source: My Files
Submitted By: Linda Wilson
Sweet and Sour Carrot Strips