Quick Pickled Carrots & Daikon 🥕

Save my recipe for a quick and easy pickled carrots and daikon 🥕

* 2 medium carrots, (about 2 cups) thinly sliced or shredded
* 1 small daikon, (about 2 cups) thinly sliced or shredded
* 2-3 tablespoons kosher salt
* 1-2 Thai chilies, optional

* 1 1/2 cup water
* 1 cup white vinegar
* 1/2 cup sugar
* 1/2 tbsp kosher salt

1. Peel carrots and daikon then slice into matchstick strips or shred with a mandolin. Sprinkle with 2-3 tbsp salt and mix well. Leave it for 10-20 mins to draw out excess moisture. Rinse well with water and strain well. Squeeze out excess water if needed.
2. In a medium saucepan, bring water to a boil, then add sugar and salt. Stir until everything has dissolved.
3. Turn off heat then pour vinegar and mix well. Leave to cool to the touch.
4. Add strained carrots, daikon and chilies (optional) into glass storage container. Pour the cooled brine into the container. Cover and store in the fridge to marinate 4-6 hours or overnight for best results. Enjoy!