Vietnamese Carrot & Daikon Pickles

Steps

1. 1

   Peel the carrot and radish, and cut them into thin matchsticks about 2.5 inches long. Alternatively, you can grate them using a grater or food processor with the grating disc attached.

2. 2

   Transfer the grated carrot and radish to a medium bowl and sprinkle with the salt. Using your hands, stir to coat the vegetables with the salt. Let it sit for about 30 minutes or until they are soft and you can bend them easily.

3. 3

   In the meantime, combine the vinegar, water, and sugar in a small saucepan. Heat over medium heat, stirring regularly until the sugar has dissolved. Do not bring it to a boil. Remove from heat and let cool to room temperature.

4. 4

   Rinse the carrot and radish and squeeze them to remove as much water as possible. Transfer them to a clean jar (I used a 25-oz jar) or large bowl and cover with the brine to fully submerge the vegetables.

5. 5

   Close the jar with the lid and refrigerate for at least 24 hours. Use in bánh mì, sandwiches, salads, and more!Pickles will keep in the refrigerator for about 3 weeks.