250 g carrots

200 g daikon

200 ml rice vinegar

½ cup sugar

2 teaspoons salt

Peel the carrots and daikon, cut into 5 cm batons and place in a jar with a lid.

To make the pickling liquid, combine the vinegar, sugar, salt and 250 ml of water in a small saucepan. Heat until the sugar has completely dissolved, then cool until lukewarm.

Pour the pickling liquid over the vegetables and leave for at least 1 hour before serving.

Store in the refrigerator for up to 2 weeks.