Instructions: In a large bowl, cut the daikon, carrots and cucumber into matchstick-sized pieces. Thinly slice the celery, scallions and ginger root. Dice the bell peppers into 1/2-inch pieces. Clean the mushrooms and pull them apart.

Half-fill a large soup pot with water and bring it to a boil over high heat. Add the vegetables to the boiling water. Immediately remove the pot from the heat and let the vegetables stand in the hot water for 2 minutes, uncovered. Drain the vegetables well. Place the vegetables in sterilized jars.

Pour hot pickling liquid over the vegetables to cover them. Screw lids tightly on the jars and refrigerate them about a week before serving the vegetables.

Pickling liquid: Combine all the ingredients in a medium saucepan. Cook over medium heat until the liquid comes to a boil. Remove the pot from the heat and ladle the hot liquid immediately over the vegetables in the prepared jars.

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