Ingredients
1 medium daikon radish, peeled and julienned1 cup julienned carrots2 jalapeno peppers, seeded and thinly sliced3/4 cup water3/4 cup white vinegar1/3 cup sugar1 teaspoon kosher salt2 drops liquid smoke, optional
Preparation
In a large bowl, combine daikon, carrots and jalapenos. In a saucepan, bring water, vinegar, sugar, salt and, if desired, liquid smoke to a boil. Simmer until sugar dissolves. Pour mixture over vegetables, ensuring vegetables are submerged; cool. Transfer to jars, if desired; cover tightly. Refrigerate, covered, at least 1 hour before serving. Store in the refrigerator for up to 2 weeks, stirring occasionally.
