Daikon and Carrot Pickle

From "Into the Vietnamese Kitchen" by Andrea Nguyen (Ten Speed Press, 2006)

Time: 15 minutes, plus 1 hour’s marinating

1 large carrot, peeled and cut into thick matchsticks
1 pound daikon radishes, each no larger than 2 inches in diameter, peeled and
cut into thick matchsticks
1 teaspoon salt
2 teaspoons plus 1/2 cup sugar
1 1/4 cups distilled white vinegar.

1. Place carrot and daikon in a bowl and sprinkle with salt and 2 teaspoons
sugar. Knead vegetables for about 3 minutes, expelling water from them (this
will keep them crisp). Stop kneading when vegetables have lost about 1/4 of
their volume. Drain in a colander and rinse under cold running water, then press
gently to expel extra water. Return vegetables to bowl, or transfer to a glass
container for longer storage.

2. In a bowl, combine 1/2 cup sugar, the vinegar and 1 cup lukewarm water, and
stir to dissolve sugar. Pour over vegetables. Let marinate at least 1 hour
before eating, or refrigerate for up to 4 weeks. Remove vegetables from liquid
before using in banh mi.

Yield: About 3 cups.