4 Cup Water
1/3 Cup Rice Wine Vinegar
1 Tbsp Sugar
2/3 Tbsp Salt
3 1/2 Cup strips or slices Carrots
2 Radish (7" long) Radishes
In large pitcher or large bowl, mix water, vinegar, sugar and salt until everything is dissolved and combined well
Place carrots and daikon in a clean, sterile jar and fill with vinegar mixture until jar is full.
Cover jars and set in the refrigerator to pickle for about 3 days.
Store refrigerated for up to 3 weeks.