Pickled Daikon & Carrots

Ingredients

• 13 oz daikon (one large)
• 3.5 oz carrot (one medium)
• 1 tsp coarse sea salt
• 2/3 cup hot boiling water
• 1/3 cup cane sugar
• 2/3 cup rice vinegar

Instructions

Peel the daikon and carrots, then slice into matchsticks.
Toss with coarse salt and let sit 30 minutes to draw out moisture. Drain, but don’t rinse.

In a measuring cup, dissolve sugar in hot water, then let cool.
Add vinegar and let the brine come to room temperature.

Pack the salted veggies into a clean jar and pour the cooled brine over top, ensuring everything is submerged.

Seal and refrigerate at least 24 hours before eating.
Pickles keep well in the fridge for up to 2 weeks.