Peel daikon and carrots, then cut with mandolin slicer medium to small matchsticks. Smaller cuts will pickle faster.
Step 2
In a large bowl, sprinkle with salt evenly and toss to coat. Soak for 15 minutes.
Step 3
Rinse thoroughly to remove the salt and in small handfulls, squeeze to remove as much moister as you can.
Step 4
Add to jars, filling almost to the top.
Vinegar Solution Step 1
Boil water then add sugar, mix to dissolve, then add vinegar.
V.S. Step 2
Pour this liquid evenly into your jars. If needed, add extra room temp water to barely fully submerge the veggies.
V.S. Step 3
Screw on the lids, store at room temperature until pickled to your taste, checking every 12 or 24 hours. It usually takes 2-5 days depending on the temperature.
V.S. Step 4
Refrigerate when ready, for up to 3 weeks, or until too sour or veggies lose their crunch.
Ingredients
1/2 lb (226.8 g) daikon radish
1/2 lb (226.8 g) carrots
1 tbsp salt
1/2 c boiling water
5 tbsp granulated white sugar
filtered room temp. water
4 tbsp distilled vinegar
Menu Info
Notes
I prefer the taste of daikon to the carrots in this. You can mix up the ratios of each to your own liking. I like around 85% daikon and 15% carrots.
