Step 1

Prepare the vegetables. Peel and julienne the carrots and daikon into thin sticks.

Step 2

Mix the pickling juice. In a mixing bowl, mix together the salt, sugar, distilled white vinegar, and lukewarm water. Mix until the sugar and salt dissolve.

Step 3

Pickle the vegetables. In a pickling jar, add the shredded carrots and daikon until 3/4 full. Pour in the vinegar mix until the carrots and daikon are completely covered in the liquid. Cover the jars and pickle in the refrigerator overnight. The pickles can last up to 3 weeks in the refrigerator.