Vietnamese Pickled Carrots and Daikon


1/2 carrots, peeled and sliced crosswise 1 1/2 inch long  matchstick

1/2 pound daikon, peeled and cut into 1 1/2 long matchstick

1  cup luke warm water

1/4 cup rice vinegar

2 tablespoons sugar

2 tablespoons kosher salt

Makes 2 cups


1. Put water, rice vinegar, sugar and salt in a pitcher or bowl and whisk until sugar is dissolves.

2. Peel, wash and cut carrots and daikon to desired size. Combine both together in a bowl.

3. Fill carrot and daikon into a tight lid jar or similar container and cover with the pickling liquid.

4. Let pickle for at least 1 hour before serving and store in the fridge for up to a week.