Recipe

Quarter cucumbers lengthwise. Peel carrots and halve crosswise; quarter lengthwise. Peel daikon; cut lengthwise into 1/2-inch (1 cm) square batons. Slit hot peppers lengthwise. Pack two 4-cup (1 L) jars with cucumbers, carrots and daikon; add 1 hot pepper and 4 cloves garlic to each jar.

In saucepan, toast mustard and coriander seeds, peppercorns and cloves over medium heat until fragrant and mustard seeds begin to pop, 2 to 3 minutes. Add vinegar and 1 cup (250 mL) water. Bring to boil; add sugar and salt, stirring until dissolved.

Bring to boil; reduce heat and simmer for 5 minutes. Pour enough into jars to cover vegetables. (If necessary, top up with boiling mixture of 1 part vinegar to 2 parts water.) Let cool; cover and refrigerate for at least 3 days or refrigerate for up to 4 weeks.