Vietnamese Pickled Carrot and Celery Root
Recipe adapted from Linda Ziedrich's Joy of Pickling
1/2 pound combined carrot and celery root, grated (a small carrot and normal sized root)
1/2 tsp pickling salt
4 teaspoons sugar
3 tablespoons rice vinegar
Toss vegetables with salt and let sit for ten minutes. Drain any accumulated water. Dissolve sugar in the vinegar, pour over mixture. Let sit an hour. Store in fridge for a week. Drain off any liquid to serve.