A slightly sweet and quick pickled daikon and carrot treat.

Servings
Yield: 2 jars

Ingredients

Vegetables

• 1 Daikon
• 2-3 Carrots

Pickle brine

• 1 Cup water
• 1 Cup white sugar
• 1 Cup rice or distilled vinegar
• 1/4 Cup Sake
• Pinch of salt

Instructions

1. Peel the carrots and daikon. Julienne or slice into matchsticks.
2. Combine the pickle brine in a saucepan and boil on medium heat until the sugar dissolves (3 to 4 minutes). Stir occasionally. Remove from the heat and cool it down.
3. Place the daikon and carrots into a pickling jar or tight glass container then pour over the brine. Close the lid. Gently move the jar around a little bit to make sure the brine is touching the all radishes and carrots.
4.  Leave the jar at room temperature for 3 to 4 hours then move to the fridge. Chill the pickles for 30 mins to two days before serving.