Pickled Daikon and Carrots

 

Equal Parts Daikon and Carrots

Approximately

• 1/2 Daikon Radish

• 4 medium Carrots

1. Cut Daikon Radish and Carrots into matchstick size pieces and place in large bowl

2. Add 1 tbsp of sugar to the vegetables

3. Mix by hand for 2 minutes. Make sure all pieces are coated

4. Add 1 tbsp of salt to the vegetables

5. Mix by hand for 2 minutes. Make sure all pieces are coated

6. Let sit for half an hour (or until vegetables can bend in half without breaking)

7. Drain liquid from bowl and rinse vegetables for about 3 minutes to remove excess sugar and salt.

8. Gently squeeze out excess water from vegetables

9. Place vegetables in quart size Mason jar

10. Cover with the pickling liquid

11. When cooled to room temperature, place in fridge

12. Let sit in fridge for at least 4 hours before using (overnight for better results)

13. Should be good for 4 weeks in fridge

Pickling Liquid

1 ½ cup Water (hot water to dissolve sugar)

½ cup Sugar

1 ½ cup Seasoned Rice Vinegar