• 1 lb carrots (about 3 medium carrots), peeled and julienned
• 1/2 lb daikon radish (about 1 medium daikon), peeled and julienned
• 1/2 lb watermelon radish (about 3 medium watermelon radish), peeled and julienned*
• 4 jalapeno peppers, sliced
• 2 tsp + 1/2 cup sugar
• 1 tsp kosher salt
• 1 1/2 cups warm water
• 1 1/2 cups rice vinegar

*The original recipe calls for 1lb of Daikon Radish, but I like to use half Daikon and half, Watermelon Radish, for color! If you don’t have Watermelon Radish, feel free to use only Daikon.

Directions:

1. In a large bowl, mix carrots, daikon, watermelon radish and jalapeno with 2 tsp sugar and 1 tsp kosher salt. Toss together until the carrots and radishes begin to soften, about three minutes; they are ready when you can touch the ends of a piece of daikon together without it breaking.
2. Rinse the vegetables with cold water and drain well.
3. In a large bowl or measuring cup, mix together 1 1/2 cups warm water, 1 1/2 cups rice vinegar, and 1/2 cup sugar until the sugar is fully dissolved.
4. Transfer the softened vegetables into 2 pint-sized jars, and pour the pickling liquid over them. The liquid should cover the vegetables completely.
5. Store in the refrigerator, and let sit at least 1 hour (and ideally 24 hours) before eating. The flavor improves with time, and the pickles should last about a month.