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fatnhappychef
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Start with our pickling brine. Combine the water, vinegar, and sugar to a small pot and place on the stove. Using low/medium heat, gently stir to dissolve the sugar then turn off the heat. You do not need to bring to a boil. Once the sugar has dissolved, your brine is ready.
Wash, peel, and julienne carrots and the daikon, or cut them into matchsticks. (This is my preference as the slightly larger matchsticks add more texture.) I like to keep the length of the carrots and daikon between 3-4 inches.
Add carrots and daikon into a jar (quart mason jars work great for this!) then pour in the hot pickling liquid to fully submerge.
Screw on the top and store in the fridge at least overnight before serving and enjoy!