Pickled Daikon and Carrots

This is a refrigerator pickle, allow it to chill overnight before serving. Store for up to 4 weeks. Red globe radishes may be substituted for daikons in this recipe.

1/2 pound daikon or other white radish

1 carrot shredded

1 tablespoon canning salt

1 cup water

1/4 cup distilled white vinegar

1 tablespoon sugar

1 teaspoon red pepper flakes (optional)

1. Wash, peel and shred radishes if using daikon. Do not peel red globe radishes before shredding. Put vegetables in a bowl, sprinkle on the salt and mix well. Let stand for 30 minutes.
   
2. Drain off water and squeeze vegetables as dry as possible.
   
3. In a small bowl combine vinegar, sugar and pepper flakes.
   
4. Place in a clean quart-size jar and refrigerate overnight or 6-8 hours. Serves 6.