Cooking time: 10 min

Serving: 12

Ingredients:

●     1 daikon radish (about 1.3 lbs / 600 g)

●     2 small carrots (about 10 oz / 300 g)

●     3/4 cup rice vinegar (*Footnote 1)

●     3/4 cup distilled vinegar

●     1/2 cup sugar

●     3 teaspoon salt

Instructions:

1. Peel the daikon and carrots. Cut the daikon into 1/3” (1 cm) thick rounds, then cut each round into four equal fan-shaped pieces. Cut the carrot into 1/4” (6 mm) rounds, then slice each round into half-moon pieces. Place the daikon and carrots in a colander and run them under cold water until the water runs clear. This removes the daikon’s funky smell and prevents the carrots from tinting the daikon orange. Drain well and move to a heat-proof bowl or container in which you plan to store the pickles.
2. Add the rice vinegar and distilled vinegar to a small saucepan and bring to a boil. Once vigorously boiling, add the sugar and salt, stirring with a whisk until fully dissolved.
3. Pour the boiling hot pickling liquid over the daikon and carrots. (*Footnote 2) Marinate for at least 1 hour before eating or overnight for a better flavor. Once the brine cools off completely, store the pickles in an airtight container in the refrigerator for up to a week.

Posted by Coba Grills, and we thank Omnivore's Cookbook for this delicious recipe and the recipe link https://omnivorescookbook.com/pickled-daikon-with-carrot/