Vietnamese Pickled Daikon Radish and Carrots

Prep time: 20 mins

  • 4 cups warm water

  • ¾ cup rice vinegar

  • 3 tablespoons sugar

  • 2 tablespoons salt

  • 225g carrots, julienned

  • 225g daikon radish, julienned

Step 1

Combine water, vinegar, sugar, and salt in a bowl. Stir until salt and sugar have dissolved.

Step 2

Place carrots and daikon in a sterile jar. Pour vinegar mixture on top until vegetables are completely covered. Seal jar and refrigerate for at least 1 day, ideally 3 days.

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