1 lb/16 oz daikon, thinly sliced
1 cup white vinegar
1 cup sugar
1 cup water
pinch of sea salt
Thinly slice radish and set aside.
In a small saucepan, mix the pickling ingredients and bring it to a low heat until the sugar melts. Stir occasionally.
Once the mix is done, about 4 minutes, put the sliced radish in a jar and pour in the vinegar mixture over it. Let the jar cool down for a couple of hours and close the lid. Place it in the fridge overnight for the pickling process to continue. Best to serve around the 2nd to 4th day. Enjoy!