From Roots, by Diane Morgan
¾ lb Daikon radish
½ cup water
½ cup unseasoned rice vinegar
½ cup granulated sugar
1 ½ tbsp. salt
Wash 3 wide-mouthed ½ pint heatproof glass jars with right fitting lids in hot, soapy water and dry thoroughly. Alternatively, run the jars through the dishwasher and hand-wash the lids.
Peel the daikon and cut it crosswise into sections 2 ¼ inch long. Slice the sections into matchsticks 1/8 inch thick and wide. Pack the matchsticks, standing them upright, in the jars, dividing them evenly.
In a medium saucepan, combine the water, vinegar, sugar, and salt over high heat and bring to a boil, stirring to dissolve sugar and salt. Boil the liquid for 1 minute and remove from heat.
Using a wide-mouthed funnel, ladle or pour the hot pickling liquid into the prepared jars, covering the daikon completely and leaving ½ inch of headroom. Wipe the rims clean and attach the lids. Let stand at room temperature until cool and then refrigerate for at least 2 days before serving. These will keep for up to 1 month in the refrigerator.