Pickled Daikon and Carrots
Ingredients
- 1.5 lbs diakon radish
- 1.5 lb carrots
- 1 pepper I used jalapeño but if you like it hotter, you can use habanero
- 1 Tablespoon salt
- 2 cups rice vinegar
- 1/2 cup brown sugar
Instructions
- Julienne daikon and carrots with a spiralizer, mandolin, or julienne slicer.
- Add peppers and sugar to vinegar in a pot and bring to a boil. Simmer for five minutes then cool.
- Add daikon and carrots to the jar and top with the vinegar mixture. Store in the refrigerator for up to two weeks.