This is a quick and easy recipe that I made last week, and I’ve been snacking on them ever since!  Sliced purple daikon radish and carrots make a beautiful color combo, while also making a crunchy, slightly sweet and salty snack.  I love a pickle as a snack (especially when working from home), so these fun and tasty pickles have been keeping me going all week!

Recipe down below, photo up top!

Ingredients:

• ½ purple daikon radish, sliced
• 1 large carrot, sliced
• ¼ cup red wine vinegar
• ½ cup water
• 1 tbsp salt
• 2 tsp sugar

Method:

1. Slice the purple daikon radish and the carrots into thin slices, using a knife or mandolin.
2. In a large container, mix the red wine vinegar, water, salt, and sugar thoroughly, until the sugar and salt are completely dissolved.  This becomes the brine.
3. Add the sliced daikon radish and carrots into the brine, toss to coat all of the vegetables.  Refrigerate for at least 2 hours before serving.
4. Enjoy!  Pickles stay fresh for up to 2 weeks in the fridge.