Carrot – Daikon Pickle

SERVES 6

INGREDIENTS:

1 cup daikon radish, julienne
1 cup carrot, julienne
1 cup water
1 cup vinegar
1⁄4 cup sugar
1 tsp salt

DIRECTIONS:

1. Pack the veggies into a large, sanitized mason jar or other such heat-resistant container.
2. Bring the water, sugar, salt, vinegar, and water to a boil.
3. Pour over the vegetables and allow the pickle to cool to room temperature.

Store in the fridge for up to two weeks.

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