Pickled Spiced Cucumber, Carrots, and Daikon

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

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

cucumbers, carrot, salt, sugar, rice vinegar, chili oil, szechuan, chile

Taken from www.food.com/recipe/pickled-spiced-cucumber-carrots-and-daikon-405239 (may not work)