Pickled Carrots & Radishes

  • 1 large carrot – thinly sliced or julienned
  • 4 small radishes – thinly sliced julienned
  • 1 cup warm water
  • 1/2 cup rice wine vinegar
  • 1/4 cup sugar
  • 1/2 Tbsp sea salt
  1. Thinly slice or julienne carrot and radishes – place in mason jar or sealable container
  2. In medium mixing bowl – mix warm water, rice wine vinegar, sugar, and salt – stir until sugar is dissolved
  3. Pour mixture over vegetables and seal for at least 8 hours before enjoying – can be stored for up to 3 weeks in the fridge

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