Vietnamese Pickled Daikon & Carrots for Bánh Mì (Đồ Chua) — Vicky Pham

InstructionsPeel the daikon and carrot and cut into matchsticks.In a large bowl, toss together daikon, carrot and salt. Let it sit for 1 hour to pull out the water. Discard water. Squeeze out remaining moisture with your hands then transfer to at least a 24 oz jar.In a medium size heat proof bowl/cup, dissolve sugar with hot water. Then mix in vinegar. Pour liquid into the jar of daikon and carrot and screw on the lid. Leave it at room temperature and it's ready to eat in one hour. You can also store in the fridge for up to 2 weeks.