Ingredients

• 1 pound peeled daikon, cut into bite-size cubs

• 1/3 cup sugar

• 1/3 cup white vinegar

• 3/4 cup water

• A couple pinches of salt

Method

1. Add the sugar, vinegar, water, and salt into a clean pickle jar. Mix until the sugar and salt dissolve.

2. Add the daikon and press the pieces down so they are mostly submerged in the liquid.

3. Put the lid on jar and place in the refrigerator for at least four hours before serving.

Notes

• The original recipe says this recipe can be refrigerated for up to two weeks, but my batches have never lasted that long. :)

• These pickles smell terrible (to me anyway) but taste delicious.