As a side dish, appetizer, and can also be included in your sandwich - this video will show our version of making Atsarang Labanos at Carrots | Pickled Radish and Carrots.

This is so easy to make, the key is the pickling solution which will give the balance of sourness and sweetness that make it more delicious. Instead of papaya which is more often used for atsara, we combined labanos (radish) and carrots instead.

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Try our Atsarang Labanos at Carrots | Pickled Radish and Carrots! You will love it!

*Ingredients - kindly refer to the video
Procedure:
1. Sterilize the jars/containers by boiling it for 10 minutes. Afterward, remove it from the boiling water and let it dry on a rack.
2. Make the pickling solution. Simmer only, do not boil. Let it cool.
3. To make uniform and even thin slices of the radish and carrots, use a mandoline. Place in a large bowl.
4. Put salt to draw out the moisture and mix well. Let it rest for 10 minutes to make the vegetables soft and produce their own juice.
5. When it has rested, squeeze to extract excess liquid. Rinse well then add water to the bowl.
6. With both clean hands, squeeze until completely dry and place in another bowl.
7. Transfer to the dry and sterilized jars. Transfer the pickling solution into a measuring cup.
8. Pour the pickling solution into the jars. For the second jar, add chilis. (this is optional)
9. Cover and refrigerate overnight.
10. Serve with anything fried or grilled meats and seafood. Enjoy!

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