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Rub the salt into the carrots and radish and let stand for at least 20 minutes. Rinse off the salt with water. Drain the water completely. Use your hands to gently squeeze both the carrots and radish until they are dry. The carrots and radish should be slightly rubbery to the touch as the salt would have extracted quite a lot of its moisture content.
In a glass bowl, add the sugar and vinegar to the carrots and radish. Allow this to marinate for at least 2 hours. Chill before serving to enjoy the refreshing taste of this pickle.
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