Vietnamese Pickled Vegetables : 100g cucumber, 400g daikon, 400g carrots, 2 tsp sea salt, 1 cup unseasoned rice vinegar 1/2 cup sugar, 1 cup water Pat dry and slice the veg. Mix the vinegar, salt, sugar, water and pour over the veg in a large jar. Store them sealed in the jar in the fridge for 5 days for best flavour. (I was too impatient and ate them after an hour – they were great).
Vietnamese Style Pickled Carrots from Eating Local Cookbook