Vietnamese Pickled Radish & Carrot (Do Chua)

Makes: 6 - 8 servings

Carrots	12 oz	julienne
Radish	12 oz	julienne
Salt	1.5 tsp
Sugar	1.5 tsp
Vinegar	3/4 cup
Water	1.5 cups
Sugar	1/4 cup	separate

Method:

• Toss veggies with 1 tsp of salt and sugar and let it rest for 20 minutes in a colander over the sink
• Rinse and transfer to a mason jar
• Whisk together the 1/4 cup of sugar, water and vinegar until the sugar is dissolved. 
• Pour over the veggies and ensure they are covered. Add more water if needed to cover. You can use them right away, and keep in the fridge for up to one month.