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.