I bring you a Quick Fix to last the week: fast, tart, crisp, salty, sweet and savory!
Baby Radish & Carrot Pickles
1 small bag radishes
1-2 wide carrots
Carefully slice each very thinly on a cutting board I’m sure way less full of debris than mine pictured above.
Peel carrot & slice into thin medallions.
Add radish & carrot slices in medium-sized bowl. Shake in some salt and use hands to massage it into and around all the veg.
Move pickled-to-be to an airtight Tupperware container. Refrigerate for at least twenty minutes before serving, or up to several days. Enjoy as a topping, side or snack- alone or alongside pretty much anything!