Pickled Carrots and Daikon

🥘 Ingredients

• carrots 2 lbs
• daikon radishes 2 lbs
• granulated sugar 4 tsp
• salt 2 tsp
• granulated sugar 1 cup
• white vinegar 2 ½ cups
• warm water 2 cups

1. 1

   Julienne the carrots and the daikon radishes : Cut them first crosswise into 2.5 inch long segments. Then cut 1/4 inch thick slices lengthwise. Stack the slices and cut them again into 1/4 inch thick batons.
2. 2

   Massage in the salt and sugar: Place the carrots and daikon radishes in a large bowl. Sprinkle with 4 teaspoons of granulated sugar and 2 teaspoons of salt . Use your clean hands to toss the carrots and daikon with the salt and sugar until well coated.
3. 3

   Continue to mix the carrots and daikon with your hands until they begin to soften, about 3 minutes . They are ready once you can bend a piece of daikon all the way over without it breaking.
4. 4

   Rinse: Transfer the carrots and daikon to a colander , rinse with cool water and drain well.
5. 5

   Make the vinegar and sugar mixture: In a bowl (an 8 cup Pyrex measuring cup works great for this) mix together one cup of granulated sugar , the white vinegar and the warm water , until the sugar dissolves.
6. 6

   Pack the vegetables in the jars and fill with the vinegar mixture: Prepare clean jars. Pack the daikon and carrots tightly into the jars. Pour over the pickling liquid to cover. Seal. Refrigerate.
7. 7

   The pickles should sit at least overnight before eating; their flavor will improve with time. They should last 4 to 6 weeks in the refrigerator.