( MAKES 2 CUPS )
- Place the vinegar, sugar and salt in a medium saucepan over low heat. Allow the sugar to dissolve, increase the heat and bring to boiling point. Remove and allow to cool.
- Place the carrot in a clean, dry ceramic or glass bowl and pour over the cooled pickling liquid.
- The pickled carrot can be eaten within an hour or cover and place in the fridge overnight. Before eating, stir through the roughly chopped herbs.
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