Pickled Daikon And Carrots

Ingrédients

1/2 medium daikon radish

1 large carrot

2 Jalapeños (for fun)

1/4 cup rice vinegar

1/4 cup white wine vinegar or apple cider vinegar or mixture

1/2 cup filtered water

1 tsp kosher salt

1/2 tsp sugar

4-5 black pepper corns

Instructions

Makes enough for 1 one-pint jar

Heat the vinegar, water, sugar, and salt in a medium saucepan over low heat. Stir until the sugar and salt just dissolve, about 1 minute. Let cool. Remove the peppercorns.

Cut the carrots and the daikon into match sticks. Better if they are not too thin, but it is a personal preference. Place them in one 1-pint jar or equivalent. Pour the cooled brine over the vegetables.

Let cool completely and then refrigerate. About a week later the flavors would have melded and the veggies would be crisp.

Eat as is or in bahn mi sandwiches!