Pickled Daikon and Carrots

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#21536

serves/makes:

ready in:
over 5 hrs

ingredients

1/2 pound daikon radish or other white radish
1 carrot, shredded
1 tablespoon canning salt
1 cup water
1/4 cup distilled white vinegar
1 tablespoon sugar
1 teaspoon red pepper flakes (optional)

directions

Wash, peel and shred radishes if using daikon. Do not peel red globe radishes before shredding. Put vegetables in a bowl, sprinkle on the salt and mix well. Let stand for 30 minutes.

Drain off water and squeeze vegetables as dry as possible.

In a small bowl combine vinegar, sugar and pepper flakes.

Place in a clean quart-size jar and refrigerate overnight or 6-8 hours.