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