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ASIAN BOX PICKLED VEGETABLES

Makes about 4 pints

Note: Pickling cucumbers may be substituted for the daikon.

3 cups water

1 1/2 cups white vinegar

1 1/2 cups sugar

1/4 cup salt

1 pound carrots, julienned

1 pound daikon, peeled, quartered and sliced 1/2-inch thick

1. Mix water, vinegar, sugar and salt, stirring to dissolve.

2. Add the carrots and daikon. Let mixture sit for 24 hours in the refrigerator before using. These pickles will keep, refrigerated, for 3 to 4 weeks.