In a medium bowl, add the daikon and carrots; toss with the salt and 2 teaspoons of sugar. Set aside until you can bend a piece of daikon so the tips touch without breaking, about 20 minutes. Rinse the vegetables well with cold water, then drain, squeezing to expel any excess liquid. Transfer the vegetables and Thai Pepper to a quart jar.
In a medium bowl, stir the remaining ½ cup sugar with the vinegar and 1 cup of water until the sugar is dissolved. Pour enough of the liquid into the jar to completely cover the vegetables, discarding any excess. Set aside the jar at room temperature for 1 hour, then use the pickles immediately, or cover and refrigerate for up to 1 month.
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|Serving Size: 1 Serving (782g)|
|Recipe Makes: Servings|
|Calories from Fat: 4 (3%)|
|Amt Per Serving||% DV|
|Total Fat 0.5g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 30344mg||1046 %|
|Potassium 761.4mg||20 %|
|Total Carbohydrate 18.5g||5 %|
|Dietary Fiber 4.1g||16 %|
|Sugars, other 14.4g|
|Protein 2g||3 %|
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Calories per serving: 131
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