Cooked - Vietnamese Pickled Carrots And Daikon (radish)

Tip: click step to get into cook mode

2 medium carrots (, peeled cut into 3mm / ⅒" batons (Note 1))

½ large daikon (white radish) (, peeled, cut the same as carrots (Note 1))

1 ½ cups boiling water

½ cup white sugar

4 tsp cooking / kosher salt

¾ cup rice wine vinegar ((sub apple cider vinegar))

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 hours - Leave for 2 hours until the vegetables are slightly floppy.
Using - Drain well to use, or just take out what you need (no liquid, just the vegetables).
Storing - The vegetables will keep in the fridge for 2 months, in the pickling liquid. Use airtight glass containers or jars (not plastic).

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