Korean Pink Pickled Radish

Steps

1. Peel radish and cut into sticks about 1.5x0.5 inches (4x1 cm). Peel and slice beet into slightly smaller pieces. Add both to a glass jar.
2. In a pot, combine water, sugar, and salt. Bring to a boil, stirring until sugar dissolves.
3. Lower heat, add vinegar, and simmer for 1 minute.
4. Pour the hot brine over the radish and beet in the jar.
5. Let cool for 1 hour, then close the lid and refrigerate for 24 hours. Color deepens to pink as it sits.