Mix together the sugar, both vinegars, and water. Set aside, stirring occasionally to dissolve the sugar, while you prepare the vegetables.
Peel and shred the carrots and radish. Mix together in a large bowl.
If using mason jars and coriander, place the sprigs in the jars and then add the carrot and daikon mixture. Pour the pickling liquid over top until the vegetables are submerged. Cover and rest in the fridge for at least one hour. The pickle will last in the fridge for 4-6 weeks.
SUBSTITUTES - If you can't find Daikon radish, white turnip, jicama, or parsnips will work in its place. Alternatively, you can omit it altogether and just make pickled carrots.