Pickled Carrots and Daikon
In a small bowl, toss the carrots, daikon, and salt. Let sit for 10 minutes. Transfer to a clean kitchen towel and squeeze out all excess moisture. Transfer to a clean pint jar.Advertisement
In a small saucepan, combine the vinegar and honey and bring to a simmer, stirring to dissolve the honey. Remove from the heat and pour over the carrots and daikon. Seal the jar.
Let cool to room temperature and use immediately or refrigerate for up to 1 week.
To make ahead: Refrigerate for up to 1 week.
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