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Quick-Pickled Carrots and Radishes

Ingredients
  • 2 medium carrots, thinly sliced
  • 6 –8 radishes, thinly sliced
  • 1/2 cup white wine vinegar or rice vinegar
  • 1/2 cup water
  • 1 Tbsp sugar
  • 1 1/2 tsp kosher salt
  • 1/2 tsp coriander seed
  • 1/2 tsp cumin seed
  • 4 –5 black peppercorns
  • Optional: pinch of red pepper flakes
Instructions
  1. 1
    Pack the carrots and radishes into a jar or bowl.
  2. 2
    Heat vinegar, water, sugar, salt, coriander, cumin, peppercorns, and red pepper flakes just until the sugar and salt dissolve.
  3. 3
    Pour the hot brine over the vegetables.
  4. 4
    Let cool, then refrigerate for at least 30 minutes. An hour is better.
Read it online: https://wayfarerspantry.com/thepantry/recipe/quick-pickled-carrots-and-radishes/