pickled carrot and radish salad

By sanmo_babe

Ingredients

• • 2 tablespoons sugar
• • 2 teaspoons kosher salt
• • ¼ cup rice vinegar
• • ¼ cup water
• • ½ pound carrots--peeled, cut in half lengthwise and thinly
• sliced
• • ½ pound red radishes, cut in half lengthwise and thinly
• sliced

Preparation

Step 1

1. Add the sugar, salt, vinegar and water to a large mixing bowl and stir to combine. Add the carrots and radishes and toss to coat. Transfer the vegetables and brine to a shallow dish or pie plate, cover and refrigerate overnight.

2. The next day, transfer the pickled carrots and radishes to a colander and drain; discard the brine and set the pickled carrots and radishes aside until ready to use.