You are here: Home » Recipes » Vietnamese Pickled Vegetables Vietnamese Pickled Vegetables Recipe by Relish ContributorKitchen Tested Yield 6 servings These veggies are great over any grilled food (veggie burgers and tofu) or as a salad. PrintEmail Ingredients 2 carrots, peeled and cut into matchsticks1 (4-inch) piece daikon (white radish), peeled and thinly sliced into matchsticks1/2 red onion, thinly sliced1 teaspoon kosher salt1/4 cup rice vinegar1 tablespoon sugar1/2 cup water Instructions Put the carrots, daikons and onions in a heatproof small bowl. Sprinkle with salt and let sit 20 minutes. Meanwhile, bring vinegar, sugar and water to a boil in a nonreactive saucepan. Rinse the salt from the vegetables, drain and return to the bowl. Add the boiling liquid to cover them. Let sit an hour or preferably refrigerate overnight. Store refrigerated. Makes 1 1/2 cups.