Peel radish and carrots and cut into strips (little finger size).

Slice chilies into large diagonal pieces. Combine in a bowl and sprinkle with salt. Set aside for 30 minutes.

Squeeze out and discard as much moisture as possible out of the vegetables, then rinse briefly in cold water and squeeze dry again.

Pack into a large, clean and screw top jar. Bring vinegar and sugar to boil then let mixture cool for 5 minutes.

Pour over radish, carrots and chilies. Let cool completely, then steep overnight, covered, before serving.