Quick-Pickled Carrots and Radishes

Ingredients

• 1 pound carrots , peeled and cut into thin sticks
• 1 pound radishes , trimmed and sliced
• 1.5 cups cider vinegar
• 1.5 cups water
• 2 tablespoons sugar
• 1 teaspoon sea salt

Instructions

1. 1

   Put vegetables in 2 (1-quart) screw-top jars (carrots in one; radishes in the other).

2. 2

   Combine vinegar, water, sugar, and salt in a medium saucepan; bring to a simmer over medium heat, stirring to dissolve salt and sugar. Remove from heat and pour over vegetables in the jars, pressing down to fully submerge (each jar should get about half the liquid). Screw on lids and shake to combine. Chill, covered, for at least 4 hours (and up to 3 weeks).