Peel and cut carrots and daikon into thin sticks (~¼ inch thick).
Optional: Soak in ice water 15–30 minutes to keep crisp. Drain well.
In a saucepan, combine vinegar, water, sugar, and salt. Heat just until sugar and salt dissolve; no need to boil. Let cool slightly.
Place carrots and daikon sticks in a clean jar, packing lightly but not crushing.
Pour pickling liquid over vegetables, ensuring they are fully submerged. Cover and refrigerate at least 4–6 hours; flavor improves after 24 hours.
Keeps 2–3 weeks in the fridge.
Great on banh mi, spring rolls, rice bowls, or as a crunchy side.
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