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Export 3 ingredients for grocery delivery
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.
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