Cut the 1 lb 白萝卜 去皮,切成火柴棍状,约2英寸长,1/4英寸厚 and ½ lb 胡萝卜 去皮,切成火柴棍状,约2英寸长,1/4英寸厚 into uniform matchsticks about 2 inches long and 1/4 inch thick. Uniform cuts ensure even pickling and a consistent crunch. A Mandoline with a julienne blade makes this fast and precise, but a sharp Knife works perfectly well.

Place the 1 lb 白萝卜 去皮,切成火柴棍状,约2英寸长,1/4英寸厚 and ½ lb 胡萝卜 去皮,切成火柴棍状,约2英寸长,1/4英寸厚 matchsticks in a large Mixing Bowl. Sprinkle with 1 tsp 1 tsp 粗盐 and 2 tsp 2 tsp 细砂糖 用于腌制步骤. Toss well to coat, then let sit for 10–15 minutes. The vegetables will release water and soften slightly — this is the 'quick wilt' step that gives them their signature tender-crunchy texture.

After 15 minutes, rinse the vegetables thoroughly under cold running 1 cup 米醋 无调味 to remove the 1 tsp 粗盐 and 2 tsp 细砂糖 用于腌制步骤. Taste a piece — it should be pleasantly mild. Drain well, then squeeze out as much excess 1 cup 米醋 无调味 as possible using your hands or a clean Kitchen Towel. This step is key: wet vegetables will dilute your brine.

In a medium Mixing Bowl or large Measuring Cups, combine 1 cup 米醋 无调味, 1 cup warm 1 cup 米醋 无调味, 4 tbsp 2 tsp 细砂糖 用于腌制步骤, and 1 tsp 粗盐. Stir until the 2 tsp 细砂糖 用于腌制步骤 and 1 tsp 粗盐 are completely dissolved — about 1–2 minutes. Taste the brine: it should be noticeably tangy, pleasantly sweet, and lightly salty. Adjust 2 tsp 细砂糖 用于腌制步骤 or 1 cup 米醋 无调味 to your preference.

Pack the drained 1 lb 白萝卜 去皮,切成火柴棍状,约2英寸长,1/4英寸厚 and ½ lb 胡萝卜 去皮,切成火柴棍状,约2英寸长,1/4英寸厚 matchsticks tightly into a clean Quart Jar or two 16 oz jars. Don't be shy — pack them in firmly so the brine covers everything.

Pour the brine over the vegetables until they are fully submerged. If needed, press the vegetables down with a Wooden Spoon or your fingers. Seal the jar with a lid.

Let the jar sit at room temperature for at least 1 hour before using — the pickles will be lightly tangy and crisp. For the best flavor, refrigerate overnight. The pickles will be fully developed and well-seasoned by the next day. They keep in the Refrigerator for up to 2 weeks.