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.

Ingredients

4	Radishes, thinly sliced (Main)
3	Carrots, cut into matchsticks (Main)
2 tsp	Sugar
1 tsp	Salt
½ cup	Sugar, for the pickling liquid
1 cup	White vinegar
1 cup	Warm water

Directions

1. 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.
2. Transfer to a colander and rinse well under cold water. In a jug, mix together the½cup sugar, vinegar and warm water to make the pickling liquid. Stir until sugar is dissolved.
3. 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.

More pickles from Delaney

• Quick pickled cucumbers
• Fenneland green cabbage sauerkraut