Vietnamese Daikon and Carrot Pickles (Do Chua)

Vietnamese Daikon and Carrot Pickles

Ingredients
2 Carrots
1/2 Daikon
1 cup Water
1/2 Vinegar
1/2 Sugar
1 tbs Salt

Step 1
Cut the Carrots and Daikon into long strips.

Step 2
Put 1 tbs Salt onto the Carrot and Daikon and mix.  Let it sit for 30 minutes.

Step 3
Pour 1 cup of Water into sauce pan. 
Add in 1/2 cup of Vinegar and 1/2 cup of Sugar.
Let it simmer for 1 minute.  Set aside and let cool completely.

Step 4
Rinse the Carrot and Daikon about 2 times.
Drain out the water and set it aside.

Step 5
Put the Carrot and Daikon in a jar.  Pour in the liquid into jar and cover it up. 
Wait at least 4 hrs before using.