Quick Pickled Radishes And Carrots

1. 1

   Quarter the Radishes

2. 2

   Cut the Carrots into long, thin strips

3. 3

   Place carrots and radishes in a bowl

4. 4

   Pour 1 tsp of salt over the carrots and radishes.

5. 5

   Let sit for at least 30 minutes to release waters.

6. 6

   Meanwhile, slice the ginger into matchsticks.

7. 7

   After 30 minutes, drain the radishes and carrots. DON'T RINSE!

8. 8

   Place back in the bowl and add the ginger.

9. 9

   Heat the rice vinegar and sugar together until the sugar dissolves.

10. 10

    Pour over the carrots, radishes and ginger.

11. 11

    Let chill for a few hours in the fridge, then serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.