Pickled Daikon, Carrot, and Cucumber Recipe | Cook the Book

Ingredients (7)

• 2 to 3 large carrots, peeled and julienned
• 1 small daikon, peeled, halved lengthwise, and julienned
• 1 English (hothouse) cucumber, peeled, halved lengthwise, seeded and cut into 1/4-inch-by-2-inch-long slices
• 2 tablespoons kosher salt
• 6 tablespoons sugar
• 1 cup rice vinegar
• 1 or 2 Thai chilies, stemmed, halved lengthwise and seeded (optional)