Easy Vietnamese Radish & Carrot Pickles
1/2 pound Red Dog Farm rainbow carrots, julienned (cut into matchsticks)
1/2 pound Red Dog Farm purple daikon radish, julienned (cut into matchsticks)
4 cups water
1/2 cup rice vinegar
1/4 cup sugar
1 teaspoon salt
In a large bowl, mix water, sugar and salt. Stir until sugar and salt completely dissolved.
Add carrot and daikon strips into the bowl and mix well.
Transfer to sterilized jars. Seal and refrigerate for at least overnight before consuming. It should last about 1 month in the refrigerator.