Recipe: Vietnamese Pickled Vegetables

Ingredients:
1 c rice vinegar
3/4 c sugar
1 tsp salt
Daikon radish
Carrots
Cucumber
Red pepper

Procedure. Combine vinegar and sugar in a sauce pan. Heat until sugar is dissolved. Cut vegetables in wide julliened sticks. Place in a glass jar and pour vinegar solution over them. Let stand and cool to room temperature then place in refrigerator for at least 6 hours. Done!