Gather and prepare your ingredients.
Place the peeled radish and carrots into a clean, 750ml jar.
Place the vinegar, water and sugar into a small saucepan over medium high heat. Bring to a boil and cook for 1-2 minutes, until sugar has completely dissolved, and then carefully pour over the vegetables.
Once cool, close the jar and place into the refrigerator. Allow to chill completely, until firm and crunchy, which will take about one hour.