INGREDIENTS

2 oz. vol. Rice Wine Vinegar  
1 oz. vol. Granulated Sugar  
1 oz. vol. Lime Juice  
1/2 tsp. Kosher Salt  
16 oz. vol. Carrots , shredded 
16 oz. vol. Jicama , shredded 
4 oz. vol. Red Bell Peppers , thinly sliced 

DIRECTIONS

1.) Bring vinegar, sugar, lime juice and salt together in a small sauce pot. Bring to a simmer.

2.) Remove from heat and cool completely.

3.) Fold chilled pickled brine and vegetables together in a mixing bowl and let marinate at least 15 minutes to allow flavors to develop.

4.) Keep refrigerated until ready for use.