Pickled Daikon and Carrots
1/2 lb. carrots- julienned or cut into thin match-like strips
1/2 lb. daikon radish, cut same as carrots
4 cups water, slightly warm enough to dissolve the salt and sugar
3 tablespoons sugar
2 tablespoons salt
1/3- 1/2 cup cup distilled white vinegar or rice vinegar, (start with 1/3 cup and taste the mixture. If you like it more tangy/vinegary, add few more tablespoons of vinegar)
In large pitcher or large bowl, mix water, vinegar, sugar and salt till everything is dissolved and combined well.
Place carrots and daikon in a clean, sterile jar and fill vinegar till jar is full.
Cover jars and set in the refrigerator to pickle for about 3 days. I like my pickles to sit for at least 3 days so that the carrots and daikon become more flavorful and sour. Pickles can last for about 3 weeks in the fridge.