Pickled Red Onion and Carrot
 
Makes about 3 cups
Ingredients
  • 2 cups water
  • 2 cups thinly sliced red onion
  • 1 cup julienned carrot
  • 1 cup white wine vinegar
  • 3 tablespoons sugar
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
Instructions
  1. In a small saucepan, bring all ingredients to a boil; cook for 1 minute. Pour mixture into clean glass jars, and refrigerate until completely cooled. Pickles will keep refrigerated for up to 2 weeks.
Recipe by Louisiana Cookin' at https://louisianacookin.com/crispy-pork-belly-banh-mi/