Quick Pickled Carrots and Daikon Radish

Ingredients:

• 300g / 10 ounces Korean radish or daikon radish, julienned
• 200g / 7 ounces carrots, julienned

PICKLE BRINE:

• 1 cup water
• 1 cup white sugar
• 1 cup apple cider vinegar (or rice vinegar)
• Pinch of salt

** Radish and carrot portion can be changed per your preference.

Preparation:

1. Combine the pickle brine in a saucepan and boil on medium heat until the sugar dissolves (3 to 4 minutes). Stir occasionally. Remove from the heat and cool it down.
2. Place the julienned radishes and carrots into a sterile pickling jar and pour over the brine. Close the lid. Gently move the jar around a little bit to make sure the brine is touching the all radishes and carrots.
3. Leave the jar at room temperature for 3 to 4 hours then move to the fridge. Chill the pickles for 30 mins to 1 hour before serving for optimal taste.

https://mykoreankitchen.com/pickled-carrots-and-daikon-radish/