Pickled Carrots and Daikon

Pickled Carrots and Daikon:

1/4 lb. carrot (1 small)

1/4 lb. daikon

1 tsp. salt

2 tbsp. sugar

1/4 cup boiling water

1/2 cup cold water

1/3 cup rice vinegar

Peel and cut carrot and daikon into matchstick size. For a shortcut, shred them in your food processor. There should be about 2 cups total. Place in a bowl. Sprinkle and rub salt into carrot and daikon. Let sit for 8 to 10 minutes to soften.

Meanwhile, dissolve sugar in 1/4 cup of boiling water. Add cold water and vinegar. After the carrots and daikon have sat for 8 to 10 minutes, rinse and pat dry. Place in a jar equipped with a tight lid. Pour enough vinegar solution to cover vegetables. Cover with lid. Marinate for at least 1 hour before serving, best overnight. Keep unused portion refrigerated for a couple weeks.