Viet Pickled Vegetables 1/4 lb. cucumber1 lb. daikon,
1 lb. carrots, 2 tsps sea salt 1 cup unseasoned rice vinegar 1 cup sugar
1 cup water vegetables fairly dry (pat them dry) Combine the vinegar, salt, sugar, and water together until sugar dissolves. Place vegetables in a jar and pour the pickling liquid into the jar so that all of the vegetables are submerged. Store them sealed in the jar in the refrigerator for 5 days for best flavor.