Pickled Daikon

Ingredients

• 1lb daikon radish (or other radish)
• 1 medium carrot (optional)
• 1/4 cup sugar
• 1/2 cup boiling water
• 1/2 cup rice vinegar
• 2 tsp salt

Directions

1. Add boiling water to sugar and stir to dissolve, then add the rice vinegar

2. Cut radishes and carrots into circles/slices or spears

3. Salt radishes and carrots and toss, then let them sit for 15-20 minutes

4. Toss the vegetables again and then rinse in fresh water

5. Combine vegetables with pickling liquid, then refrigerate

Notes

• Salt can be added to the pickling liquid instead, but may result in a less crunchy pickle

• Pickles should be stored refrigerated for at least an hour, 24 hours for a fresh taste, 48 hours for a pickled taste.

• 10 days max time in the refrigerator