Do Chua (Vietnamese Carrot and Daikon Pickle)
liberally adapted from Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors

Ingredients:

1 large or 2 medium carrots, peeled and julienned
1 pound daikon radishes, each no larger than 2 inches in diameter, peeled and julienned
1 teaspoon salt
2 teaspoons plus 1/2 cup sugar
1 cup distilled white vinegar
1/2 cup rice wine vinegar
1 cup lukewarm water

Preparation:

Place the carrot and daikons in a bowl and sprinkle with the salt and 2 teaspoons of the sugar. Use your hands to knead the vegetables for a few minutes. They will soften and release their liquid. They should lose about 1/4 of their volume. Drain in a colander and rinse under cold running water, then press gently to expel any extra water. Divide the vegetables among some pretty jars or containers and make the brine.

To make the brine, combine the 1/2 cup sugar, the vinegars, and the water together in a bowl and stir to dissolve the sugar.

Pour some brine into each jar over the vegetables until completely covered. Let the vegetables marinate in the brine for at least 1 hour before eating. They will keep in the refrigerator for up to 4 weeks.

Makes about 3 cups.