Recipe(tried): Pickled Daikon and Carrots (re: preserving radishes)

This is only for a month's storage, and it is a relish. The Vietnamese put it on sandwiches. We ate some just last night on a Vientnamese pork sandwich, that is seasoned with Chinese five spice. Really good. My husband also eats the relish on salads, and even just plain.
Due to the high water content, summer radishes do not freeze well and they are not recommended for drying. They become limp, waterlogged and develop oxidized color, aroma and flavor upon thawing. Summer and winter radishes are best pickled. Although the Japanese have a procedure for drying daikon shavings, which are added to many different recipes.

Pickled Daikon and Carrots

This is a refrigerator pickle, allow it to chill overnight before serving. Store for up to 4 weeks. Red globe radishes may be substituted for daikons in this recipe.

1/2 pound daikon or other white radish
1 carrot shredded
1 tablespoon canning salt
1 cup water
1/4 cup distilled white vinegar
1 tablespoon sugar
1 teaspoon red pepper flakes (optional)

Wash, peel and shred radishes if using daikon. Do not peel red globe radishes before shredding. Put vegetables in a bowl, sprinkle on the salt and mix well. Let stand for 30 minutes.

Drain off water and squeeze vegetables as dry as possible.

In a small bowl combine vinegar, sugar and pepper flakes.

Place in a clean quart-size jar and refrigerate overnight or 6-8 hours.

I have not tried regular radishes, as mentioned in the recipe, just daikon, but don't see why it would not be good.