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In a large bowl, dissolve the salt and sugar in the hot water.
Stir in vinegar.
Add carrots and daikon - they should just about be covered.
Leave for 2 hours until the vegetables are slightly floppy.
Drain well to use, or just take out what you need (no liquid, just the vegetables).
The vegetables will keep in the fridge for 2 months, in the pickling liquid. Use airtight glass containers or jars (not plastic).