Vietnamese Pickled Daikon and Carrot
2 cup julienned Carrots
2 cup julienned Daikon
1 ¼ Tbsp. salt
Pickling sauce
½ cup white vinegar
½ cup sugar
1 cup water
- Combine Julienned carrots, daikon and salt in a large bowl. Cover and let sit for at least 1 hour.
- Drain and rinse with fresh water to remove salt taste.
- Mix together the sauce ingredients until the sugar is dissolved.
- Place carrots and daikon in a sealable container. Pour sauce in and cover. Store in refrigerator. Ready to use the next day.