Ingredients
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3 carrots, peeled and shaved into ribbons with a vegetable peeler
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4 radishes, thinly sliced
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1/2 Fresno or red jalapeño chile, thinly sliced
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6 tablespoons sherry vinegar
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1 tablespoon sugar
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1 teaspoon salt
Directions
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In a heatproof bowl, combine the carrots, radishes and chile. In a small saucepan, cook the vinegar, sugar and salt over low heat, stirring, until the sugar dissolves. Let cool for 5 minutes. Pour the brine over the vegetables and serve.
Make Ahead
The pickles can be refrigerated for up to 2 weeks.