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You will need:
1/4 lb. cucumber, julienned
1 lb. daikon, peeled and julienned
1 lb. carrots, peeled and julienned
2 tsps kosher or sea salt
1 cup unseasoned rice vinegar
1 cup sugar
1 cup water
Make sure the vegetables are fairly dry (pat them dry) so they don’t dilute the pickling liquid with excess water. Combine the vinegar, salt, sugar, and water together until the sugar dissolves. Place the vegetables in a jar large enough to fit them all and pour the pickling liquid into the jar so that all of the vegetables are submerged. Store them sealed in the jar in the refrigerator for 5 days for best flavor. I've cracked them open sooner and they were still good!