Carrot and Daikon Pickles


  • ½ cup Distilled (white) vinegar
  • ½ cup Sugar
  • ½ tsp. Kosher Salt
  • 1½ cups Julienne daikon (large radish), about ⅛ inch (0.3 cm.) thick
  • 1½ cups Julienne carrots, about ⅛ inch (0.3 cm.) thick


  1. Whisk vinegar, sugar, and salt together until dissolved. Add daikon and toss well. Marinate for at least 30 minutes. These can be made a few days ahead, after that they begin to get limp (yet still tasty).