- 1 pound carrots, peeled and cut into matchsticks
- 1 pound daikon radishes, peeled and cut into matchsticks
- 1 teaspoon salt
- ½ cup sugar
- 1 ¼ cups distilled white vinegar
Sprinkle carrot and radish with salt. Knead vegetables for about 3 minutes as they shed their liquid. This keeps the vegetables crisp. Rinse in a colander, then press to drain completely.
Combine sugar, vinegar and 1 cup water. Stir to dissolve. Pour over vegetables. Let marinate at least 1 hour before eating, or refrigerate for up to a month.
About this recipe
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