Vietnamese Pickled Veggies

Makes about 4 cups, Serves 8

• 1/2 cup rice vinegar
• 1/4 cup sugar
• 1 teaspoon salt
• 2 carrots, thinly sliced
• 2 Thai bird or serrano chiles , stemmed and quartered lengthwise
• 1 (1/2-inch) piece ginger, peeled and thinly sliced
• 1 large daikon, peeled and thinly sliced
• 1/2 English seedless cucumber, thinly sliced
• 1/2 red onion, thinly sliced

Put vinegar, sugar and salt into a large bowl and whisk until sugar is dissolved. Add carrots, chiles, ginger, daikon, cucumbers and onions and toss to combine. Cover and refrigerate for at least 1 hour or up to several hours before serving (it’s far better a day or two later).