Directions
Combine vinegar, sugar and salt in a saucepan; cook over low heat until sugar is dissolved. Remove from heat and let cool.
Place Daikon, carrot, peppers and cilantro in a glass jar. Pour cooled vinegar mixture to cover all vegetables.
Cover and refrigerate for at least 4 hours or overnight.
Recipe Note
Wear clean gloves when handling hot peppers. Do not touch your eyes or skin while handling peppers, and wash hands and arms thoroughly once pickles are made. Carefully remove the veins of the peppers to reduce the heat level. Seeds do not contain the heat.
Please see under Recipes, Cooking Tips: Chiles, Handling Fresh and Chiles, Burn Relief.
