Pickled Carrots and Daikon

Ingredients#

Yield: ~4 lbs

Method#

1. Cut carrots and daikon into matchsticks or batons.
2. In a large container, combine cut veg with 2 tsp salt and 4 tsp sugar.
3. With clean hands, toss together until softened and flexible. About 3 mins.
4. Rinse off vegetables and pack tightly into jars.
5. Combine 1 cup sugar, vinegar, and water. Stir until dissolved.
6. Pour mixture over canned vegetables. Seal and refrigerate.
7. Let sit at least overnight before using.

Notes#

• Lasts 4-6 weeks
• Try with onion, cucumbers, red pepper, and garlic.