Prepare: To make this easy pickled daikon, start by peeling the daikon radish and carrots and slicing them into matchsticks or rounds, depending on your preference. The thinner the slices, the quicker they will absorb the pickling liquid.

Salt the vegetables: Place the julienned daikon and carrots in a bowl. Sprinkle salt over them and toss well. Let sit for about 1 hour to draw out moisture and soften the texture.

Rinse and drain: Rinse the salted vegetables thoroughly under cold water to remove excess salt. Drain well, and pat dry with a paper towel.

Prepare the pickling brine: Heat water in a saucepan until boiling. Mix in sugar until dissolved. Add rice vinegar and stir until well combined.

Combine, pickle, and cool: Once your pickling liquid has cooled, place the daikon radishes into a clean glass jar, ensuring enough space for the liquid to cover them completely. Pour the liquid over the daikon and carrots, letting it sit at room temperature until it cools completely.

Refrigerate: Refrigerate for at least 2 hours before serving. For the best flavor, let it sit overnight, allowing the radish to soak up all the flavors.

Enjoy: Enjoy your delicious, quick-pickled daikon.