Pickled Daikon With Carrots and Jalapenos

The recipe was inspired by the daikon kimchee pickles that are served at the start of a Korean meal. These are great served on the side or sliced up in sandwiches or salads. They can be eaten as soon as they're chilled, but the flavors improve after a few days. From Vegetarian Times magazine(July 2008)

• Ready In: 25 mins
• Yields: 3 1/2 cups

Ingredients

• 1  small daikon radish, peeled and cut into 1/2 -inch cubes (2 1/4 cups)
• 2  small carrots, peeled and cut into 1/4-inch rounds (1 cup)
• 1⁄2 small sweet onion, thinly sliced (1/2 cup)
• 1  small  red jalapeno chile, thinly sliced (1 Tbs.)
• 1  garlic clove, peeled and crushed
• 2  teaspoons salt
• 1  cup apple cider vinegar
• 1⁄4 cup sugar
• 1⁄2 cup water

Directions

1. Place daikon radish, carrots, onion, jalapeño, and garlic in large bowl and toss with salt. Let stand 1 hour, and then drain well. Transfer to 4-cup jar or plastic container.
2. Bring vinegar, sugar, and 1/2 cup water to a simmer in small saucepan over high heat. Stir until sugar dissolves. Pour vinegar mixture over vegetables.
3. Cover, and refrigerate 3 hours.