Ingredients

1 pound ridge cucumbers, peeled and deseeded
1 pound daikon radish, peeled
1 pound carrots, peeled
3 tablespoons sea salt
1/2 cup sugar
1 1/2 cups white rice vinegar

Method

Cut the cucumbers and radish into sticks 1/4 inch thick and 1 1/2 inch long. Cut the carrots into sticks the same length and 1/8 inch thick.

Put the vegetables in 3 separate colanders and set over mixing bowls. Sprinkle each vegetable with one tablespoon salt and toss, then leave to drain for 1 hour.

Gently squeeze any remaining juice out of the vegetables, then transfer them to a large, resealable plastic bag.

In a bowl, whisk together the sugar and rice vinegar until the sugar is completely dissolved. Add this pickling liquid to the vegetables. Close the bag, squeezing out any air. Leave to marinate for 3 hours before serving. You can keep the pickles in the refrigerator for a week or 2; the longer they are the softer they will be and the more pronounced the pickle flavor.