Quick Pickled Daikon Radish and Carrots

Directions:

1. Wash hands with soap and water.
2. Pack julienned radish and carrots in clean canning jars or a glass container with a tight-fitting lid.
3. In a medium saucepan, combine vinegar, water, sugar, and salt. Bring to a boil.
4. Carefully pour the liquid into the jars, completely covering the vegetables.
5. Close jars tightly and transfer to the refrigerator. Refrigerate overnight before serving.
6. Drain before serving. Serve with sandwiches, rice bowls, wraps, or tacos.
7. Store leftovers in a sealed jar or container in the refrigerator for up to four days.