Pickled daikon makes a zesty appetizer or addition to a picnic basket.
1. Trim the daikon and cut into ¼-inch-thick rounds. Transfer to a bowl and mix with the red bell pepper.
2. In a saucepan, combine the vinegar, water, sugar, and salt. Bring the mixture to a boil and stir over high heat for 1 minute. Remove from the heat and pour over the vegetables. Stir to coat and refrigerate. When thoroughly cooled, cover the bowl with a sheet of waxed paper. Lay a sheet of aluminum foil over the waxed paper and secure tightly. Allow the vegetables to marinate for at least 24 hours before serving.