vietnamese pickled vegetables recipe - nice and fresh for lb. daikon, peeled and julienned 1 lb. carrots, peeled and julienned 2 tsps kosher or sea salt 1 cup unseasoned rice vinegar 1 cup sugar 1 cup water
I use hot hungarian peppers and modify the amount of sugar or splenda as well as the amount of seeds/membrane in the pepper to control the heat. We slice these length wise and they are great on burgers, pizza, salads, or even plain.