Step 1

Divide julienned daikon and carrots into three sanitized pint-sized canning jars (500 mL)

Step 2

Stir boiling water, vinegar and sugar until sugar is dissolved.

Step 3

Pour mixture over carrots and daikon until covered. Screw on jar lids and store in fridge. You can use after 20 minutes of pickling. Store in fridge and use within a couple weeks.