Vietnamese Daikon Radish and Carrot Pickles
Add these Vietnamese daikon radish and carrot pickles to any dish for a fresh, salty crunch.
2 cups water
4 tablespoons rice vinegar
3 tablespoons sugar
2 tablespoons salt
½ pound daikon radish, cut into matchsticks
½ pound carrots cut into matchsticks
Combine vinegar, sugar, salt and water in a saucepan and warm until sugar and salt are dissolved. Fill a mason jar (or jars, depending on their size) with the carrots and radishes. Fill the jar with the vinegar mixture until the veggies are completely covered. Cover with a lid, and let sit in the refrigerator for a few days before serving. They will keep in the fridge for up to three weeks.