Japanese-Style Daikon and Carrot Pickles

Ingredients

• 1 1/2 pounds daikon radishes, peeled
• 1 1/4 pounds carrots, peeled
• 1/2 cup rice vinegar
• 1/4 cup mirin (sweet rice wine)
• 2 tablespoons sesame seeds, toasted
• 2 tablespoons fresh lime juice
• 2 teaspoons kosher salt
• 2 teaspoons grated orange rind

Preparation

1. 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. 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.