- 3/4 cup white vinegar
- 2 tablespoons sugar
- 2 teaspoons kosher salt
- 3 large carrots, peeled and sliced crosswise 1/8 inch thick
- 1 pound daikon, peeled and cut into 1 1/2-inch-long matchsticks
- 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.
The pickles can be refrigerated for up to 1 week.