1 cup water, piping hot from the tap
1/2 cup rice wine vinegar
6 tablespoons sugar
2-1/4 tsp kosher salt
julienne cut daikon and carrot, scrubbed, peeled, trimmed and cut into thin slices.
Combine the water, vinegar, sugar and salt in a mixing bowl and stir until the sugar dissolves
Pack the prepared vegetables into a quart container. Pour the brine over the vegetables, cover, and refrigerate. You can eat the pickles immediately but they will taste better after they've had time to sit -- 3 to 4 days at a minimum, a week for optimum flavor. Most of these pickles will keep for at least a month.