Carrot and Daikon Pickles

• Recipe by Marcia Kiesel

Ingredients

1. 3/4 cup white vinegar
2. 2 tablespoons sugar
3. 2 teaspoons kosher salt
4. 3 large carrots, peeled and sliced crosswise 1/8 inch thick
5. 1 pound daikon, peeled and cut into 1 1/2-inch-long matchsticks

Directions

1. In a medium bowl, combine the vinegar, sugar and kosher salt; stir to dissolve the sugar and salt. Add the carrots and daikon. Cover them with a small plate and a heavy can to keep them submerged in the pickling liquid. Let stand at room temperature for 2 hours.

Make Ahead

The pickles can be refrigerated for up to 1 week.