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  • 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

Categories: Salad 
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