makes 1 quart

2 cups water
½ cup rice vinegar
¼ cup granulated organic cane sugar
1½ Tbsp. salt
1 cup carrots, shaved into ribbons with peeler
1 cup daikon, shaved into ribbons with peeler
¼ cup thinly sliced jalapeño

In a saucepan, combine water, vinegar, sugar, and salt. Bring the mixture to a boil over medium-high heat until sugar and salt dissolve.

Place carrots, daikons, and jalapeños in a clean, sterilized jar or heatproof container. Cover completely with pickling liquid and allow to cool to room temperature. Cover and refrigerate for at least 30 minutes. Allowing the vegetables more time to pickle will deepen their flavor. Refrigerate for up to 3 weeks.

You can also julienne the carrots and daikon, but using a peeler to create ribbons gives the pickles a more suitable shape for sandwiches. These pickles can be used as a side, on sandwiches, or in grain salads.