Ingredients
1 large carrot
1 large daikon
2 cups (1/2 liter) vinegar
3 tablespoons sugar
2.5 tablespoons salt

Recipe
Use a tool for creating wavy shapes to cut carrot and daikon into 3 inches long and 0.5 inch wide pieces.

Combine carrot, daikon pieces with 2 tablespoons of salt. Put them aside for 20 minutes for absorption. Then, clean well and dry them.

Mix ½ liter of vinegar, 3 tablespoons of sugar and ½ tablespoon of salt. After boiling, leave the mixture to cool.

Place carrot an daikon pieces in a pot. Notice that the pot must be well-washed, rinsed with boiling water and really dried before you place the vegetables inside.

Add mixed vinegar to the pot. The vegetables must be drowned in vinegar. Pickle carrots and daikons can be used after a day and preserved in a refrigerator in 1 week.