Oh, and here's another variant that looks like it would work, but takes overnight for the pickling.
Pickled Daikon and Carrots Recipe
Ingredients:
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)
Directions:
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.