Everyday Daikon and Carrot Pickle

1. 1

   Place the carrot and daikons in a bowl and sprinkle with the salt and 2 teaspoons of the sugar.

2. 2

   Use your hands to knead the vegetables for about 3 minutes, expelling the water from them.

3. 3

   They will soften and liquid will pool at the bottom of the bowl.

4. 4

   Stop kneading when you can bend a piece of daikon so that the ends touch but the daikon does not break.

5. 5

   The vegetables should have lost about one-fourth of their volume.

6. 6

   Drain in a colander and rinse under cold running water, then press gently to expel extra water.

7. 7

   Return the vegetables to the bowl if you plan to eat them soon, or transfer them to a 1-quart jar for longer storage.

8. 8

   To make the brine, in a bowl, combine the 1/2 cup sugar, the vinegar, and the water and stir to dissolve the sugar.

9. 9

   Pour over the vegetables.

10. 10

    The brine should cover the vegetables.

11. 11

    Let the vegetables marinate in the brine for at least 1 hour before eating.

12. 12

    They will keep in the refrigerator for up to 4 weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.