Published with permission from Smorgasbord: Deliciously Simple Modern Scandinavian Recipes By Peter’s Yard with Signe Johansen , Kyle Books. Photography by Ali Allen (p26-2)
Prepare all the vegetables. Pour the white wine vinegar into a medium-sized pan and add the sugar, spices and ½ teaspoon of salt. Bring to the boil and simmer until the sugar has dissolved.
Tip in the carrots and daikon and cook in the vinegar for 2 minutes. Remove the pan from the heat and add the remaining vegetables and leave for 5 minutes before transferring to a large sterilized jar.
Cool, then seal and store in the fridge where the pickles will keep for up to a week.