Vietnamese Pickled Carrots and Daikon Radish

• Baking & Spices

  • 2 tsp Salt
  • 2 tbsp Sugar

• Oils & Vinegars

  • 1/4 cup Distilled white vinegar

• Liquids

  • 1 cup Water

• Other

  • 1/2 pound carrots (peeled and cut to match stick size
  • 1/2 pound daikon radish (peeled and cut to match stick size

Found on closetcooking.com

Ingredients

• 1 cup warm water
• 1/4 cup distilled white vinegar
• 2 tablespoons sugar
• 2 teaspoons salt
• 1/2 pound carrots (peeled and cut to match stick size)
• 1/2 pound daikon radish (peeled and cut to match stick size)

Directions

• Mix the water, vinegar, sugar and salt until the sugar and salt dissolves.
• Place the carrots and radish in a container and cover with the pickling liquid.
• Let pickle for at least and hour and store in the fridge for up to a week.