Tangy Refrigerated Pickled Vegetables
- ½ cup Rice Vinegar
- ½ cup White Wine Vinegar
- 1 cup Boiling Water
- 2 tbsp. Sugar, divided
- 2 tsp. Kosher Salt, divided
- 1 cup Shredded Carrots
- 1 cup Rainbow Radish, cut into matchsticks
- Bring vinegar and water to a boil.
- Add the carrots to one mason jar, and the radishes to a second mason jar. Add sugar and salt to each jar (1 tbsp. and tsp. each).
- Carefully pour the boiling vinegar water over veggies, making sure to fill to the brim. Cover and refrigerate until cooled. Enjoy within 3 weeks.
Recipe by Slice of Jess at https://sliceofjess.com/tangy-refrigerated-pickled-vegetables/
3.5.3251