Ingredients
Produce
Pantry
Directions
Prepare the carrot and daikon. Peel and shred the carrots and daikon.
Mix the pickling juice. In a mixing bowl, mix together the salt, sugar, distilled white vinegar, and lukewarm water. Mix until the sugar and salt dissolves.
Pickle the carrot and daikon. In a pickling jar, add the shredded carrots and daikon until 3/4 full. Pour in the vinegar mix until the carrots and daikon are completely covered in the liquid.
Cover the jars and pickle in the refrigerator overnight. The pickles can last up to 3 weeks in the refrigerator.
Grill the smoked sausage, toast the buns and serve. Place the smoked sausage in the buns, layer on the sriracha mayo, soy sauce and add the pickled carrot and daikon, sliced cucumber and sliced jalapeños and enjoy