Prep time: 30 min | Cook time: 0 min | Ready In: 30 min
1/2 lb. carrots
1/2 lb. daikon radish
2 teaspoon sea salt
1 cup rice vinegar
1 cup water
1/4 cup sugar
Cut both the carrots and radish into 2-inch matchsticks. In a colander, toss with salt and let drain in the sink for about 30 minutes. Shake out as much liquid as possible. The salt pulls out moisture out of the vegetables, making them more pliable.
Meanwhile, combine the vinegar, water and sugar in a small saucepan over medium heat. Stir to dissolve the sugar, then remove the brine from the heat and allow it to cool to room temperature.
Rinse the vegetables under cold water to remove any excess salt, then pack them into jars. Pour brine over them and let stand for at least 4 hours at room temperature. Be sure the jars are out of direct sunlight.
The pickles are best refrigerated overnight to develop a smooth and sour flavour.