Vietnamese pickled carrots and daikon (radish)

Step 1

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.

Step 2

2 hours - Leave for 2 hours until the vegetables are slightly floppy.

Step 3

Using - Drain well to use, or just take out what you need (no liquid, just the vegetables).

Step 4

Storing - The vegetables will keep in the fridge for 2 months, in the pickling liquid. Use airtight glass containers or jars (not plastic).