Pickled Spiced Cucumber, Carrots, And Daikon

• 2 cups (1-inch) chopped peeled English cucumber (about 1 cucumber)
• 2 cups (1/2-inch) diced peeled daikon radish
• 1 cup (1/2-inch) diced peeled carrot
• 4 teaspoons coarse sea salt, divided
• 5 tablespoons sugar
• 6 tablespoons rice vinegar
• 1 teaspoon chili oil
• 3 Sichuan peppercorns, coarsely crushed
• 1 Thai chile, minced

1. Combine first 3 ingredients in a large bowl. Add 2 teaspoons salt; toss well. Let stand 20 minutes. Transfer vegetable mixture to a colander. Rinse well with cold water; drain well.
2. Combine remaining 2 teaspoons salt, sugar, and remaining ingredients in a large bowl. Add vegetable mixture; stir well. Transfer to an airtight container, and refrigerate for at least 2 days before serving.

cucumber, radish, carrot, salt, sugar, rice vinegar, chili oil, sichuan, chile

Taken from www.myrecipes.com/recipe/pickled-spiced-cucumber-carrots-daikon (may not work)