227 g (8 oz) carrot - peeled and cut into matchsticks

227 g (8 oz) daikon radish – peeled and cut into 2 inch or 5 cm long sections, then cut into matchsticks

6 g (1 tsp) salt

240 g (1 cup) white vinegar

240 g (1 cup) room temperature water

1. After cutting the carrot and daikon into matchsticks, toss them into a large mixing bowl. Sprinkle the salt and the sweetener on top. Use your hands to squeeze gently and massage the vegetables for about 2 to 3 minutes, to soften the vegetables so they can be bent without snapping, and for the vegetables to release their water
2. Transfer the vegetables to a colander and rinse under running water. Let drain in the colander for a few minutes. Put the vegetables into a 1 L or 1 quart mason jar
3. To make the brine, in a large bowl combine the water, vinegar and sweetener, stirring until the sweetener has dissolved. Pour into the mason jar with the vegetables. Refrigerate for 1 to 2 hours before serving
4. Store the jar of pickle relish in an airtight glass mason jar in the refrigerator. Best if used within 6 weeks