Pickled Turnips and Carrots

From Edible Twin Cities, Winter 2010-2011

1/2 cup hot water
1 tbsp. sugar
1 tsp. salt
½ cup rice vinegar
1 medium turnip, peeled and cut into 1/8 inch julienne
1 medium carrot, peeled and cut into 1/8 inch julienne
Pour the hot water over the sugar and salt and stir to dissolve. Add the vinegar and stir. Add the turnip and carrot. Refrigerate for at least 30 minutes.

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