Quick Pickled Carrots and Daikon

• servings: 3 servings
• active time: 10 minutes
• total time: 15 minutes

Ingredients

1 cup Carrots (julienne cut or ribbon-peeled)

1 cup Daikon (julienne cut or ribbon-peeled)

1/2 cup White Vinegar

1/2 cup Unseasoned Rice Vinegar

1 cup Water

1/4 cup Sugar

1 teaspoon Sea Salt

Directions

Wash and sterilize jar(s) and lid(s) using your preferred method (dishwasher, oven, etc).

Tightly pack CARROTS and DAIKON into sterile jar(s).

Whisk together WHITE VINEGAR, RICE VINEGAR, WATER, SUGAR, and SALT in saucepan. Heat this mixture over medium-high to dissolve ingredients, stirring as needed.

Remove brine from heat and rest at room temperature for 30 minutes (to prevent cracking the jars).Note: If using an oven-sterilizing method and your jars are still warm, you're welcome to skip this brine-cooling step.

Pour brine into jar(s) leaving ½ inch of space at the top.

Cover with fitted lid and cool to room temperature.

Transfer jars to the refrigerator and store up to 6 weeks, or longer at your discretion.

Nutrition

• Serving Size: 0.5 cup
• Calories: 52 kcal
• Total Fat: 1 g
• Saturated Fat: 1 g
• Sodium: 409 mg
• Total Carbohydrate: 11 g
• Dietary Fiber: 1 g
• Total Sugars: 10 g
• Protein: 1 g