Quick Vietnamese Pickled Carrot & Daikon Vegetables

Begin by preparing your vegetables. Peel and julienne the carrots and daikon radish, then set them aside.

In a large saucepan, combine the water, vinegar, sugar and salt. Bring this mixture to a boil over medium heat, stirring occasionally.

Once the sugar and salt have completely dissolved in the boiling water, remove the saucepan from the heat.

Submerge the julienned vegetables into the pickling solution in the saucepan. Make sure all of the vegetables are covered by the liquid.

Allow the mixture to cool to room temperature. Once cooled, transfer the pickled vegetables and the pickling liquid into a glass jar.

Securely cover the jar and store it in the fridge for at least 24 hours before consuming. The vegetables will become more flavorful the longer they pickle. You can store the Vietnamese pickled vegetables in the fridge for up to a month.