Vietnamese radish and carrot pickle
This is great as a side dish when you’re eating spicy Asian food, or in a bahn mi sandwich.
- Place vegetables in a large bowl, and sprinkle with the salt and the 2 tsp sugar. Massage the salt and sugar into the vegetables for about 3-4 minutes.They’ll be slightly bendy.
- Transfer to a colander and rinse well under cold water. In a jug, mix together the ½ cup sugar, vinegar and warm water to make the pickling liquid. Stir until sugar is dissolved.
- Transfer the vegetables into a clean jar, then top with the pickling liquid. Seal and refrigerate. Pickles will keep about 4 weeks in the fridge.