Ingredient

• 2 carrot
  
• 1/2 daikon
  
• 250ml rice vinegar or white vinegar
  
• 2 teaspoons salt
  
• 80g caster sugar
  
• 250ml water

Method

1. Peel carrot and daikon and cut into 5cm sticks.
   
2. Cover in salt and massage for about 2 minutes until flexible (when both ends of stick can touch without snapping)
   
3. Risk under running water and drain well.
4. Heat vinegar, sugar and water in a small saucepan until the sugar has completely dissolved.
   
5. Leave to cool until lukewarm. This is important so you don’t boil the vegetables.
   
6. Once cooled pour liquid over the carrot and daikon into the jar and leave to pickle for at least 1 hour.
   
7. Will keep covered in a fridge for 2-3 weeks.