Bariatric Surgery - My Story · Korean · Uncategorized · Vegetables · WLS

Pickled Carrots and Radishes

A quick pickled radish with carrots for added sweetness…wash and slice the radishes.  I bought already sliced carrots (I know).  Bring to boil, (1) one cup rice vinegar, (1) one cup water, 1/2 cup sugar,  and a good pinch of salt.  Pour over radishes and carrots in a glass dish.  (Please be careful doing this…)I let mine cool on the counter then refrigerated for several hours.  I like them crispy and tangy.Serve with Korean dishes or with any side dish.  I like to have them with a boiled egg.

Blessings.

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