Quick Pickled Carrots

Ingredients

• 2 large carrots peeled and finely julienned

• 1 daikon radish peeled and finely julienned (optional)

• 1 cups rice wine vinegar

• 1/2 cup white vinegar

• 1/4 cup sugar

• 1 teaspoon DC salt

Instructions 

• Prepare your carrots and daikon by peeling and finely julienning them, stuff them into a two mason jars, or any airtight container.

• In a large pot, bring your vinegars, sugar, and salt to a boil. Remove from heat and pour the liquid over your prepared carrots and daikon in the jars

• Allow the liquid to cool to room temperature, then place the lids on your containers and keep it in the fridge for up to a month. You can use them immediately or allow them to set up in the fridge a bit before using.

Urban Cowgill July 2024