Pickled Veggies with Chilies

Ingredients:

1/2 white radish, about 225g
2 tsp salt
1/2 carrot 
500 ml (2 cups) Vinegar
3 red chilies
75 g (2-1/2 oz.) (fine) sugar

How to make Pickled Veggies with Chilies

• Peel radish and carrots and cut into strips (little finger size).

• Slice chilies into large diagonal pieces. Combine in a howl and sprinkle with salt. Set aside for 30 minutes.

• Squeeze out and discard as much moisture as possible out of the vegetables, then rinse briefly in cold water and squeeze dry again.

• Pack into a large, clean and screw top jar.

• Bring Vinegar and sugar to boil then let mixture cool for 5 minutes.

• Pour over radish, carrots and chilies. Let cool completely, then steep overnight, covered, before serving.

• Pickle keeps for couple of week in a cool place.

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