Vietnamese Pickled Vegetables

A tangy and crunchy Vietnamese pickled vegetables recipe that's easy to make and perfect for adding to sandwiches, salads, and noodle dishes.

Ingredients - Serves 4

In a bowl, combine the carrots and daikon radish.
In a saucepan, combine the vinegar, sugar, salt, and water. Bring to a boil.
Pour the boiling liquid over the vegetables. Let cool.
Once cool, transfer the vegetables and pickling liquid to a jar.
Refrigerate for at least 1 hour before serving. The pickled vegetables will keep in the refrigerator for up to 1 week.