Pickled daikon and carrots

A Vietnamese sandwich (Banh Mi) without pickled daikon and carrot is a naked sandwich. Use this super easy recipe to add a much-needed sweet and tangy crunch to your sandwich. Not only is it great on sandwiches, but it’s also added to Vietnamese salads and topped as a garnish to many Vietnamese grilled meat dishes.

1 large daikon (1-1/2 lbs)

1 medium carrot (1/2 lb)

1 tablespoon salt

½ cup granulated white sugar

¾ cup hot water

¾ cup vinegar

INSTRUCTIONS

Peel 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.