3/4 pound carrots (about 4) ¾ pound daikon radish root 3/4 cup sugar 1 cup water 1 cup rice wine vinegar 1 tablespoon kosher salt

Step 1 Peel and finely-julienne the carrot and daikon, and place in a glass or non-reactive container or bowl.

Step 2 In a saucepan, heat the sugar, water, vinegar and salt over high heat, stirring until the sugar and salt are dissolved. Continue heating just until the mixture comes to a boil. Remove from heat and pour over the vegetables.

Step 3Stir the mixture, coating the vegetables and making sure they are submerged (if necessary, weight them down to keep them under the liquid). Set aside for ½ to 1 hour to quickly pickle, then cover and refrigerate. This makes about 3 cups drained pickles, which will keep, refrigerated, up to 2 weeks.

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