3 large carrots, peeled and sliced crosswise 1/8 inch thick
1 pound daikon, peeled and cut into 1 1/2-inch-long matchsticks
How to Make It
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.
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