Sweet pickled carrot and daikon for vermicelli bowls, banh mi or general snacking.

This is a quintessential pickle for banh mi, as well as vermicelli bowls. Make a lot of this in the winter when carrots and daikon are in season, as it keeps very well and also tends to get used a lot. Don't be alarmed at a slight sulphurous odor when opening the jar - this is just pickled radishes being pickled radishes - and it doesn't present itself, flavor-wise.

Makes 1 quart

1 medium daikon, cut into sticks

3 medium carrots, cut into sticks

1 cup apple cider or white vinegar

½ cup sugar

2 tsp salt

Place the daikon and carrots in a quart jar. 

In a medium pot, bring the vinegar, 1 cup of water, the salt and the sugar to a boil. Pour over the vegetables and allow to cool to room temperature, then cover and refrigerate for up to a year.