Japanese-Style Daikon and Carrot Pickles

Ingredients

• 1.3 pounds carrots peeled
• 1.5 pounds daikon radishes peeled
• 2 teaspoons kosher salt 
• 2 tablespoons juice of lime fresh
• 0.3 cup mirin sweet ( rice wine)
• 2 teaspoons orange rind grated
• 0.5 cup rice vinegar 
• 2 tablespoons sesame seed toasted

Equipment

• bowl
• peeler

Directions

1. Hold each radish by the tip end. Shave radishes into ribbons with a vegetable peeler to measure 4 1/2 cups. Repeat procedure with carrots, shaving to measure 6 cups.
2. Combine radishes, carrots, vinegar, and remaining ingredients in a large bowl, tossing to coat. Cover and refrigerate 4 hours or overnight. Store in an airtight container in refrigerator up to 3 days.