Asian Pickles

• 2 Serrano peppers, julienned
• 1 (3-inch) piece of daikon radish, coarsely shredded
• 1/2 red onion, thinly sliced
• 3 thinly sliced green onions
• 1 cup green cabbage thinly sliced, about 1 1/2- 2 inches in length
• 2 large carrots cut into 2-inch pieces and thinly shaved
• 1/2 cup of apple cider vinegar with 4 teaspoons of brown sugar dissolved
• 1 1/4 cups of white vinegar
• Salt, to taste

Combine all ingredients and let pickle overnight in refrigerator.

Created by Casey Booey