Pickled carrots and Daikon

 For Buddah bowls and Bahn Mi sandwiches or anything else you enjoy having with these or just eat them right out of the jar!

1 pint carrots, julienned or shredded

1 pint daikon radishes, julienned or shredded

1/2 c. white vinegar

1/2 c. rice wine vinegar

1/4 cup sugar

1 tsp kosher salt

Stuff carrots and daikon into clean mason jars -- you can use small amounts of each if you want.

Combine vinegars, sugar and salt into a saucepan and heat just until sugar and salt are dissolved, but not boiling. Pour liquid into jars of filled veggies. Place cover loosely on each jar or cover with plastic wrap with a rubber band.

Refrigerate for at least 4 hours or until veggies are cold and pickled. Keeps for up to a month in the refrigerator, but I advise you eat them up within 2-3 weeks.