Vietnamese Pickled Daikon Radish And Carrots - cooking recipe

Ingredients

4 cups warm water
3/4 cup rice vinegar
3 tablespoons sugar
2 tablespoons salt
1/2 pound carrots, julienned
1/2 pound daikon radish, julienned

Preparation

Combine water, vinegar, sugar, and salt in a bowl. Stir until salt and sugar have dissolved.
Place carrots and daikon in a sterile jar. Pour vinegar mixture on top until vegetables are completely covered. Seal jar and refrigerate for at least 1 day, ideally 3 days.