Daikon and Carrot Banh Mì Pickles
Recipe Courtesy of J. Kenji López-Alt for Serious Eats
Combine carrots, radish, sugar, and salt in a large bowl. Using fingertips, massage salt and sugar into vegatables until dissolved. Add water and rice vinegar. Pack vegetables into a quart-sized mason jar. Pickles can be used immediately, or for best results, seal jar and refrigerate at least overnight and up to 1 week.