Quick Pickled Carrots and Daikon

Ingredients

• 2 medium Carrots (about 1/4 pound)
• 1 (4-inch chunk) Daikon Radish (about 1/4 pound)
• 1/4 cup White Vinegar
• 1/4 cup Rice Vinegar
• 1/2 cup Water
• 1/4 cup Sugar
• 1/2 teaspoon Salt

Instructions

1. 1

   Julienne or ribbon-peel the CARROTS and DAIKON RADISH using a knife, julienne tool, or vegetable peeler.

2. 2

   In a 2-quart saucepan, bring WHITE VINEGAR, RICE VINEGAR, and WATER to a boil. Remove from heat and stir in SUGAR and SALT until dissolved.(Microwave option: Heat vinegars and water in a microwave-safe bowl until nearly boiling, then stir in sugar and salt.)

3. 3

   Pack the CARROTS and DAIKON into a sterile 1-pint mason jar.

4. 4

   Pour in the brine and cool to room temperature. Use after a few hours, but for best flavor, cover and let it soak overnight. The taste improves over time. Refrigerate up to 2 weeks.