2 lbs daikon radish, peeled and julienne (or use watermelon radish)

2 tsp kosher salt

 

1 cup rice vinegar, unseasoned

¾ cup sugar

½ tsp kosher salt

1 tsp sesame oil

Optional – add ¼-1/2 teaspoon toasted thai chili and Sichuan peppercorns

Cilantro leaves to garnish the pickle

 

Bring vinegar, salt and sugar to a boil to dissolve.

 

Toss julienne radish with kosher salt.  Allow mixture to sit 30 minutes. Squeeze excess water from radish.

 

Toss with vinegar mix and sesame oil.

 

Enjoy as a condiment or appetizer.