Cook the Book: Pickled Daikon, Carrot, and Cucumber

Course Dressings and Sauces

Ingredients in this Recipe

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

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