Quick pickled beets and carrots

• 1 cup water

• 1 cup white sugar

• 1 cup apple cider vinegar

• pinch of salt

• 17 oz. of thin sliced carrots/beets

1. Boil water and sugar to dissolve. Combine sugar water, vinegar, and salt pour over vegetables in jars.

2. Let sit on counter for 30 mins.

3. Then min. 3 hrs in the refrigerator.

*Shaving the carrot with a peeler was better than the julienned.

*Great to go with Korean BBQ.