Pickled carrot and daikon (radish)

From Simply Recipes

This is a recipe for the Vietnamese pickled carrot that you get with pork rolls or also in rice paper rolls (sometimes). I was inspired to finally give pickling a try because, well, this is one of the few foods that I think is that much better than just the raw product. Super easy and handy to have in the fridge, especially now we have been making rice paper rolls at home because I can adapt the filling to something my little girl will eat. 

I only reused the juice once though, not sure if you can do it more times? 

Prep time: 10 min

Ingredients
2 carrots
1 daikon (white radish)
3/4 cup + 2 tsp sugar
1 tsp salt
1 3/4 cups vinegar
1 3/4 cups warm water

Method
1. Julienne the carrots and daikon. Place in a large silver bowl and sprinkle with 2 tsp sugar and 1 tsp salt. Massage through until soft.
2. Rinse with water and drain.

3. Combine the 3/4 cup of sugar with the vinegar and warm water and mix until the sugar is dissolved.
4. Place the carrots and daikon into jar(s) and fill with the vinegar mixture. Seal and refrigerate.