1. Cut all vegetables and slice the lemons
2. Massage 4 teaspoons of sugar and 2 teaspoons of salt into the carrots and daikon. You’ll know they are ready once the daikon won’t break when you bend them in half.
3. Rinse the salt and sugar mix off all the veggies.
4. To create the pickling mixture, mix warm water, 1 cup of sugar, vinegar, and peppercorns in a bowl until the sugar dissolves.
5. Pack the veggies in mason jars.
6. Pour mixture to the top of the jar.
7. Top with slices of lemons.

Refrigerate overnight to enjoy.

If you like it spicy, add Sichuan peppercorn and diced Thai chili to really bring up the heat.