A simple Vietnamese Style Pickles you can make using Daikon Radish and Carrots pickled in salt sugar and vinegar. There's no cooking needed.
1/2 cup Vinegar
1/2 cup Sugar
1 cup water
1 lb Daikon Radish, shredded
1 lb Carrots, shredded
1 cup kosher salt or any type of salt remove fluid
Put container in a large pan and boil to sterilize.
Wash, peel and shred carrots and Daikon radish using a mandolin. Place in a container and sprinkle with Kosher salt. Let sit for an hour, until excess fluid from the carrots and radish comes out.
Rinse carrots and daikon with water 2 times and squeeze to drain excess fluid and put inside the sterilized container.
Put water, sugar, vinegar in a medium sized sauce pan and boil until sugar are dissolved.
While boiling, pour mixture in the container and let cool.
Let cool uncovered
When ready, cover and put in the fridge.
The radish can sit in the fridge for 1 month.
You can freeze it too.