1 cup frenched carrot
1 cup frenched daikon
1 tbsp salt
2 tbsp Splenda
1 cup vinegar
1 cup water

Direction:
1. Rub the salt on carrot and daikon and let stand for 30 minutes.
2. Rinse off the salt with drinking water. Drain completely.
3. Pour the rest into container
4. Toss frequently
5. Ready to serve in 2 hours; better tasting pickles takes overnight