Pickled Daikon and Carrots

Ingredients

1 pound daikon
½ pound carrots
2 cups water
3 garlic cloves 
½ cup white vinegar 
3 tablespoons sugar

Directions

1. Wash and peel daikon and carrots, Slice daikon into ¼ inch stick and carrots into ⅛ inch sticks.

2. Mix daikon and carrots with the salt in a large bowl. Massage vegetable mixture for 5 minutes. Set aside for 15 minutes. 

3. Peel and slice garlic and place in a small pot. Add water, vinegar and sugar to the pot. Bring mixture to a boil. Set aside.

4. Rinse the salted vegetables 3 times to get rid of excess salt. Strain and set in a jar or large bowl. Pour the garlic vinegar over and steep for 10 minutes. Serve at room temperature. 

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Quick Tips

• The pickles are better the next day and keep for 3 days.

• The garlic in this recipe will turn blue from the vinegar. 

• The sugar and vinegar amounts can be adjusted towards personal preference. Just remove or add each ingredient one tablespoon at a time.