Make your quick pickle veggies. Place the daikon, carrots and cucumber in a heat resistant glass container. I like to use weck or mason jars. Heat the vinegar over low heat in a small sauce pan and add the salt and sugar. Stir until dissolved and then pour over the vegetables in the jar. Add more vinegar, or water to cover veggies. Allow to cool at least 1 hour, but I personally like to do it the day ahead. Veggies can stay in fridge, once cooled, for a couple weeks.