Daikon Pickles - #2

• 1 lb daikon radish, cut into paper thin slices
• 10 slices fresh gingerroot (paper thin slices)
• 2 small green jalapeno peppers, cut into paper thin rings
• 1 pinch red pepper flakes
• 1 cup unseasoned japanese rice vinegar
• 6 tablespoons cider vinegar
• 2 tablespoons distilled white vinegar
• 1/3 cup sugar
• 1/2 teaspoon kosher salt
• 1 tablespoon lemon zest

1. Cover the daikon with boiling water and let sit for 1 1/2 minutes. Drain and immediately cool down with an ice bath. Drain again.
2. Combine the remaining ingredients in a saucepan and bring to a boil. Stir as it's coming up to temperature. When it gets to the boil, add the daikon slices, cover the pot and remove from the heat.
3. Cool to room temperature, transfer from the saucepan into a clean container and then store in the refrigerator, still in the pickling liquid.

daikon radish, gingerroot, peppers, red pepper, unseasoned japanese rice vinegar, cider vinegar, white vinegar, sugar, kosher salt, lemon zest

Taken from www.food.com/recipe/daikon-pickles-2-350737 (may not work)