Two medium carrots
Two medium daikon
1 tablespoon table salt
1 1/4 cups water
1/2 cup white vinegar
1 1/2 teaspoons kosher salt
1 tablespoon white sugar
Shred carrots and daikon and soak in 1 tablespoon table salt for about an hour. Rinse well and squeeze dry.
Bring water and vinegar to a boil. Add sugar and stir to dissolve. Turn off heat and cool completely.
Put carrots and daikon into a mason jar and add brining solution to cover. Make sure carrots and daikon are always submerged (use pickling weight if you have it.)
Pickle should be ready to eat in 3 days.
BuiPham 