Quick Pickled Daikon and Carrots
Ingredients
- 1/2 cup distilled white vinegar
- 1/4 cup white sugar
- 1 small carrot scrubbed and cut into matchsticks
- 1 daikon radish peeled and cut into matchsticks
- 1 Thai chilli pepper seeded and chopped
Instructions
- Heat vinegar and sugar in a saucepan over low heat until sugar is dissolved. Remove from heat, and refrigerate to cool.
- Place daikon and carrot in the glass jar with the chili peppers. Pour the cooled vinegar mixture over it, submerging the vegetables.
- Cover and refrigerate for at least 4 hours or overnight.