Quick Pickled Daikon with Lemon

From Jam it, Pickle it, Cure it, by Karen Solomon via Gina Johnson

1 ½ lbs daikon, peeled and very thinly sliced

¼ c kosher salt

1 t toasted sesame oil

1 T honey

1 T seasoned rice vinegar

1/3 c freshly squeezed lemon juice

1 clove garlic, minced

3 (2-inch) pieces lemon zest

Put the daikon in a large colander set over a bowl or in the sink. Toss with the salt. Let rest for 15 mn to express some of the excess moisture. Meanwhile whisk the sesame oil, honey, vinegar, lemon juice, and garlic in a large bowl. Rinse the daikon well under running water, then spread out to dry on a clean kitchen towel, rolling up gently so as to extract as much moisture as possible. Add the daikon to the brine along with the zest and coat well, letting it marinate for 1 hour. Eat immediately, or refrigerate, covered, up to 1 month.