Ingredients

• 500g carrots
• 500g radish
• 100g sugar
• 2 ts of salt
• 250ml luke warm water
• 250ml vinegar (5%)
• containers

Instructions

1. Peel the carrots and radish. Then cut into 5x0.5 cm long pieces
2. Put the vegetable pieces in a bowl, add salt and mix well with your hands
3. Mix vinegar with sugar and lukewarm water well until the sugar has completely dissolved
4. The effect of the salt makes the carrots and radish pliable. Wash out with water using a sieve. Layer the carrots / radish pieces tightly in the jars until they are almost full.
5. Pour the vinegar / sugar mixture into the mason jar until the vegetables are completely covered
6. Close the jar and place in the refrigerator for at least 4 hours before serving

The pickled vegetables can be kept in the refrigerator for at least 4 weeks