Vietnamese Pickled Vegetables

• Produce

  • 3 1 cup shredded carrots
  • 2 cups Daikon

• Condiments

  • 1/4 cup Honey

• Baking & Spices

  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 1/2 cup Rice vinegar

• Liquids

  • 1/2 cup Water

• Other

  • 1 cup English seedless (about 1 or persian cucumber (about 3

Found on foodfashionandfun.com

Description

Ingredients

• 1½ cup Rice Vinegar (White Vinegar would be a great substitute)
• ½ cup Water
• ¼ cup Honey
• ½ teaspoon Salt
• 1 cup Shredded Carrots (about 3)
• 2 cups Peeled and Shredded Daikon (about ¼ large)
• 1 cup English Seedless (about 1) or Persian Cucumber (about 3)

Directions

• Put vinegar, water, sugar and salt into a large bowl and whisk until sugar is dissolved.
• Add carrots, daikon, cucumbers and onions and toss to combine.
• Cover and refrigerate for at least 1 hour or up to several hours before serving.