3 medium beets, julienned
3 carrots, julienned
2 cup distilled white vinegar
1 cup sugar
3 teaspoon salt
Add the julienned vegetables into a heat proof glass container. You amy use any vegetables you like such as onions, cauliflower, cabbage or daikon.
Add distilled vinegar, sugar and salt into a large pot and bring to a simmer. Stir until the sugar and salt dissolves.
Once the sugar and salt dissolves and the mixture comes to a simmer, add the mixture to the heat-proof glass container filled with the beets and carrots. Place glass container into the fridge for at least 3 hours or until the vegetables have chilled. I left mine in the fridge overnight.
Make sure you keep the pickled vegetables in the fridge after every use.