Daikon Pickles - #2 - cooking recipe

Ingredients

1 lb daikon radish, cut into paper thin slices
10 slices fresh gingerroot (paper thin slices)
2 small green jalapeno peppers, cut into paper thin rings
1 pinch red pepper flakes
1 cup unseasoned japanese rice vinegar
6 tablespoons cider vinegar
2 tablespoons distilled white vinegar
1/3 cup sugar
1/2 teaspoon kosher salt
1 tablespoon lemon zest

Preparation

Cover the daikon with boiling water and let sit for 1 1/2 minutes. Drain and immediately cool down with an ice bath. Drain again.
Combine the remaining ingredients in a saucepan and bring to a boil. Stir as it's coming up to temperature. When it gets to the boil, add the daikon slices, cover the pot and remove from the heat.
Cool to room temperature, transfer from the saucepan into a clean container and then store in the refrigerator, still in the pickling liquid.