Vietnamese pickled carrots and daikon (radish)

Ingredients

• 2 medium carrots (, peeled cut into 3mm / 1/10" batons (Note 1))
• 1/2 large daikon (white radish) (, peeled, cut the same as carrots (Note 1))
• 1 1/2 cups boiling water
• 1/2 cup white sugar
• 4 tsp cooking / kosher salt
• 3/4 cup rice wine vinegar ((sub apple cider vinegar))

Steps

1. 1

   Pickle - In a large bowl, dissolve the salt and sugar in the hot water. Stir in vinegar. Add carrots and daikon - they should just about be covered.

2. 2

   2 hours - Leave for 2 hours until the vegetables are slightly floppy.

3. 3

   Using - Drain well to use, or just take out what you need (no liquid, just the vegetables).

4. 4

   Storing - The vegetables will keep in the fridge for 2 months, in the pickling liquid. Use airtight glass containers or jars (not plastic).