Step 1

Peel daikon and radishes, then cut with mandolin slicer medium to small matchsticks. Smaller cuts will pickle faster.

Step 2

In a large bowl, sprinkle with salt evenly and toss to coat. Soak for 15 minutes.

Step 3

Rinse thoroughly to remove the salt and in small handfulls, squeeze to remove as much moister as you can.

Step 4

Add to jars, filling almost to the top.

Step 5

Boil water then add sugar, mix to dissolve, then add vinegar.

Step 6

Add the liquid to jars to fully submerge daikon & carrots. Add extra water if needed to cover the veggies.

Step 7

Screw on the lids, store at room temperature until pickled to your taste, checking every 12 or 24 hours. It usually takes 2-5 days depending on the temperature.

Step 8

Refrigerate when ready, for up to 3 weeks, or until too sour or veggies lose their crunch.