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Vietnamese Pickled Carrots and Daikon Radish

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“From the Closet Cooking Blog.”
READY IN:
10mins
YIELD:
2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix the water, vinegar, sugar and salt until the sugar and salt dissolves.
  2. Place the carrots and radish in a container and cover with the pickling liquid.
  3. Let pickle for at least and hour and store in the fridge for up to a week.

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