Rinse the carrots and daikon radish under cold water, then julienne into thin strips. Slice the cucumber and red bell pepper as desired.

In a medium saucepan, combine water, white vinegar, sugar, salt, and minced garlic. Heat over medium, stirring until dissolved, about 5 minutes.

If adding spice, stir in the sliced chili into the warm brine and heat for an additional 1-2 minutes.

Pour the hot brine over the prepared vegetables in a mixing bowl and stir gently to coat.

Transfer the pickle medley to a sterilized jar or container, seal, and refrigerate for at least 4 hours or overnight for best flavor.

Serve chilled, garnished with dill and mint leaves, and enjoy with your favorite dishes.