Quick Pickled Carrots and Hakurei

Quick Pickled Carrots and Hakurei

1 bunch Red Dog Farm Baby Carrots
½ bunch Red Dog Farm Hakurei Turnips, cut into bite-sized pieces
2 Red Dog Farm Scallion bulbs, sliced into rounds
1 teaspoon salt
2 teaspoons plus 1/2 cup sugar
1 ¼ cups distilled white vinegar
1/2 tsp chili flakes (optional)

Place veggies in a bowl and sprinkle with salt and 2 teaspoons sugar. Knead vegetables for about 3 minutes, expelling water from them (this will keep them crisp). Drain in a colander and rinse under cold running water, then press gently to expel extra water. Return vegetables to bowl, or transfer to a glass container for longer storage.

In a bowl, combine 1/2 cup sugar, the vinegar and 1 cup lukewarm water, and stir to dissolve sugar. Pour over vegetables. Let marinate at least 1 hour before eating, or refrigerate for up to 4 weeks.