In this simple Vietnamese carrot daikon pickle recipe, sweet-tart julienned root vegetables provide a welcome crunch and zip that helps grilled and roasted meats shine.
To a medium bowl, add the daikon and carrots; toss with the salt and 2 teaspoons of sugar. Set aside and let the vegetables soften until you can bend a piece of daikon so the tips touch without breaking, about 20 minutes.Rinse the vegetables well with cold water, then drain, squeezing to expel any excess liquid.
Transfer the vegetables to a clean, quart-sized glass jar.In a medium bowl, stir the remaining ½ cup sugar with the vinegar and 1 cup water until the sugar is dissolved. Pour enough of the liquid into the jar to completely cover the vegetables, discarding any excess. Set aside at room temperature for 1 hour, then use the pickles immediately, or cover tightly and store in the fridge for up to 1 month.
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