1/4 lb. cucumber, julienned
1 lb. carrots, peeled and julienned
2 tsps kosher or sea salt
1 cup unseasoned rice vinegar
1 cup sugar
1 cup water
They also used 1 lb. daikon, peeled and julienned
I 1/4'd the recipe, which was enough for 1 mason jar. Make sure the vegetables are fairly dry so they don’t dilute the pickling liquid with excess water. Combine the vinegar, salt, sugar, and water together until the sugar dissolves.
Stars: The carrots get 2 stars, the cucumber gets 3 stars. The carrot's texture was actually too crunchy- it's as if the pickling liquid hadn't penetrated enough. I'm curious to see how the carrots are in a couple of days, though- I'll come back and update. But right now, the cucumbers actually are fairly good!