| Pickled Onions and Carrots
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| 1 bunch(es) | salad onions, trimmed and roughly sliced |
| 4 medium | carrots, trimmed, cut lengthways and roughly sliced |
| 3 tsp | sugar |
| 3 tsp | sea salt |
| 250 ml | vinegar, white wine |
| 150 g | sugar, extra |
| 60 ml | fish sauce |
| 3 tbsp | lemon juice, fresh |
| 1 | lemon, halved |
Method
Put onions, carrots, sugar and salt in a bowl and mix well. Leave to stand for 2.5 hours.
Combine vinegar and extra sugar in a heavy-based pan and stir over medium heat until sugar dissolves. Simmer over low heat, uncovered and without stirring, for about 9 minutes, or until reduced by one-third and slightly syrupy. Set aside to cool.
Drain onion and carrot mix and, using your hands, gently squeeze away any excess liquid.
Add vinegar syrup, fish sauce and lemon juice to the vegetables. Serve with lemon halves.
Combine vinegar and extra sugar in a heavy-based pan and stir over medium heat until sugar dissolves. Simmer over low heat, uncovered and without stirring, for about 9 minutes, or until reduced by one-third and slightly syrupy. Set aside to cool.
Drain onion and carrot mix and, using your hands, gently squeeze away any excess liquid.
Add vinegar syrup, fish sauce and lemon juice to the vegetables. Serve with lemon halves.
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Author: frangipani 
  member since 06/03/2008 
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