Pickled Vegetables

By jadedrosie

Ingredients

• 1/4 pound baby carrots, peeled
• 1 bunch red radishes, preferably breakfast radishes (daikon are more traditional. I just think red radishes are beautiful.)
• 1/2 cup water
• 1 cup apple cider vinegar
• 1 tablespoon salt
• 2 tablespoons sugar

Preparation

Step 1

Slice carrots and radishes into quarters (or sixths for thicker guys) lengthwise. Mix all ingredients together. Taste for seasoning. Let stand as little as an hour or up to overnight. They keep for several days.