CARROT AND DAIKON PICKLE (Vietnamese, about 2 cups)
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¾ cup white vinegar
2 tablespoons sugar
2 teaspoons kosher salt
3 large carrots, peeled and sliced crosswise 1/8 inch thick
1 pound daikon, peeled and cut into 1-1/2 inch long matchsticks
- In a medium bowl, combine the vinegar sugar and kosher salt; stir to dissolve the sugar and salt. Add the carrots and daikon. Cover them with a small plate and heavy can to keep them submerged in the pickling liquid. Let stand to room temperature for 2 hours. (Can be refrigerated for up to 1 week.)
from Food and Wine Magazine, May, 2006
