Quick Pickled Carrots and Daikon

Name: Quick Pickled Carrots and Daikon
Total time: 20 min
Ingredients: 300 g Korean radish or daikon radish (10 ounces), julienned; 200 g carrots (7 ounces), julienned; 1 cup water; 1 cup white sugar; 1 cup apple cider vinegar (or rice vinegar); Pinch of salt

mykoreankitchen.com

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Total: 20

Servings: 10

Cost: $0.98 /serving

Ingredients

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Instructions

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Step 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.

Step 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.

Step 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.