Ingredients
Scale
Vegetables
1 large daikon, peeled
3 large carrots, peeled
1–2 chili peppers, sliced (optional)
Pickling Liquid
1 ½ liter (6 ⅓ cups) water
3 dl (1¼ cups) sugar
¾ dl (¼ cup + 1 tbsp) salt
4 dl (1 ⅔ cups) rice vinegar
For Salting the Vegetables
2 tbsp salt
Instructions
- Cut the daikon and carrots into thin matchsticks and add them to a large bowl.
- Heat the water, sugar, and ¾ dl (¼ cup + 1 tbsp) salt in a saucepan over medium heat. Stir until the sugar and salt have completely dissolved.
- Remove the saucepan from the heat and stir in the rice vinegar. Set aside and let the liquid cool.
- Add the remaining 2 tbsp salt to the vegetables and mix well. Let sit for 15–20 minutes, or until the vegetables have released liquid and no longer snap easily when bent.
- Transfer the carrots and daikon, together with the chili peppers, to clean jars and pour over the cooled pickling liquid
- Let the pickles sit in the refrigerator for 1–2 days before serving.
- Prep Time: 25 minutes + pickling time
- Cook Time: 5 minutes