20 c. daikons, cut in pieces
1/2 c. salt
3 1/2 c. sugar
1 c. Heinz Vinegar

Salt daikon and set aside 3 hours. Soak in water and drain off salt, wipe dry. Mix sugar and vinegar and add into dried daikon. Fill in jars the daikon mixture. Yellow coloring and small amount of chili may be added if desired. Store the pickles in cool place.