Asian vegetable salad
1 medium cucumber, washed and sliced
1-2 cups thinly sliced daikon radish
2 medium carrots, peeled and sliced (rounds)
1 cup salt
1 cup sugar
1 cup water
1 cup rice wine vinegar
In a colander, mix vegetables and salt. Place colander in a large bowl (to capture the moisture). Cover with a towel and let sit for at least an hour.
Combine sugar, water, and vinegar in a pot and bring to a boil. Still until sugar dissolved then immediately take off heat and place pot in a bowl of ice to cool. Let sit until room temperature.
Rinse salt from vegetables. They should be somewhat meaty in texture now.
Place vegetables in large sterilized jars and pour cooled liquid mixture over them. Seal jar.
Can be stored for a few weeks in the refrigerator, however, they are ready to eat after soaking for less than an hour