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)

directions:

 

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.