Vietnamese pickled daikon and carrots can be used as a great side dish. It is also an awesome addition to your banh mi thit.

Ingredients: 2 medium sizes carrot, 1/2 large daikon, 3 cups warm water, 4 tablespoons sugar, 5 tablespoons rice vinegar or distilled vinegar, and 4 thai chili peppers.

Instruction: Cut the carrots and daikon into matchsticks. Add 1 tablespoons of sugar. Mix the carrots and daikon for 2 minutes. Add 1/2 tablespoon of salt and mix everything for another minute. Allow the vegetables to sit for 5 minutes or until you can easily bend the matchsticks without them snapping apart.

Wash the daikon and carrots in water for 3 minutes. Shake off excess water and press the vegetables down to get rid of more excess water. Put the vegetables into a container.

Add 3 cups of warm water, 4 tablespoons of sugar, and 5 tablespoons of rice vinegar or distilled vinegar in a big bowl. Mix all the ingredients together until the sugar has dissolved. Add 4 sliced thai chili peppers to the mixture if you like your pickled daikon and carrots to have a little kick.

Pour the liquid over the daikon and carrots. Put the container in the fridge for 23 days. You can eat the pickled daikon and carrots after one day if you can't resist :]

Store the pickled daikon and carrots in the fridge up to one month. I hope you like this recipe and as always HAPPY EATING!